Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.
Combine remaining flour mixture, baking powder, and baking soda, and add sour cream, milk, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch round cake pan coated with cooking spray.
Combine cream cheese, 2 tablespoons sugar, and egg white; beat at medium speed until blended. Spread evenly over batter; dot with preserves. Top with raspberries. Combine the reserved 1/2 cup flour mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
I'm really upset by this recipe...the taste was excellent (wow!!), but the texture was not what I was expecting. By the picture and the name, I was thinking that it would be somewhat dry and crumbly, but I ended up with a more clafoutis-like texture. I went over the recipe to make sure that I didn't make an error, but I couldn't figure out what went wrong. With the outsanding taste though, this recipe really does have potential.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.