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Ингредиенты
- 2 1/2 c. Flour
- 1 c. Sugar
- 3/4 c. Butter
- 1/2 tsp Pwdr
- 1/2 tsp Soda
- 1/4 tsp Salt
- 3/4 c. Lowfat sour cream
- 1 tsp Almond extract
- 2 x Large eggs
- 1 pkt (8 ounce) cream cheese
- 1/2 c. Raspberry preserves
- 1/2 c. Sliced almonds
Инструкции
- The recipe for the Choc Mint Cake was copied from the L.A. Times years ago Coffeecake from. The coffeecake is a favorite in my house. I thought I'd send the recipe again for people who didn't get the recipe the first time I sent it. Both cakes were First prize winners at the L. A. County Fair Years ago.
- Grease and flour bottom and sides of 9" tube pan or possibly 9 or possibly 10 inch springform pan. In a large bowl, combine flour and 3/4 c. sugar. Using pastry blender or possibly fork, cut in butter till mix resembles coarse crumbs. Reserve 1 c. crumb mix. To remainging crumb mix, add in baking pwdr, baking soda, salt, lowfat sour cream, almond extract, and 1 egg. Blend well. Spread dough over bottom and 1 inch up sides of prepared pan. Pat dough about 1/4 inch thick on sides. In small bowl, combine cream cheese, 1/4 c sugar and 1 egg. Blend well. Pour into dough-lined pan. Carefully spoon preserves proportionately over cheese mix. In small bowl, combine reserved crumb mix and almonds.
- Sprinkle over preserves. Bake at 350 degrees till cream cheese is set and crust is deep golden, 45 to 55 min. Remove from oven and cold 15 min. Remove from pan. Serve hot or possibly cold, cut in wedges.
- Makes 12servings.
