Breakfast Cake

This is a delightful combination of cheesecake flavor and coffee cake.

2-1/4 cups all-purpose flour

3/4 cup sugar

3/4 cup cold butter

3/4 cup sour cream

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 egg

1 teaspoon almond extract

Filling:

1 package (8 ounces) cream cheese, softened

1/4 cup sugar

1 egg

3/4 cup peach preserves

1/2 cup sliced almonds

In a mixing bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.

In a small mixing bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet.

Bake at 350° for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator. Yield: 12-14 servings.

Contributed by Amber H.