Almond Cream Cheese Cake

This is really nice in flavour and texture. A little different ‘secret’ ingredient makes the difference.


  • 2 1/4 cups flour
  • 1 cup sugar
  • 3/4 cup cold butter
  • 1 tsp. cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp. baking soda
  •  pinch of salt
  • 3/4 cup sour cream
  • 2 eggs
  • 1 can Solo Almond Cake and Pastry filling (secret ingredient)
  • 8 oz. softened Philadelphia cream cheese
  • 1 cup blackberry jelly (strained jam will do)
  • 1/2 cup slivered almonds

Preheat oven to 350 degrees. Grease and flour a 10 inch springform pan.

Combine the flour and 3/4 cup of sugar until well blended.  Grate the butter into this and mix until it resembles coarse crumbs. Reserve  1 cup of this mixture and set aside.

To the remaining mixture, add the cinnamon, baking soda, baking powder, salt, sour cream, 1 of the eggs and the almond filling.  Blend this really well. Spread this mixture carefully over the bottom and approximately 2 inches up the sides of the pan.

In a bowl, combine the cream cheese, remaining sugar and the other egg, , blending  well so that there are no lumps.  Spread this mixture over the batter in the pan.

Spoon the jelly/jam over the cream cheese filling and carefully spread the reserved crumb mixture over the surface and sprinkle with the almonds.

Bake this for about 1 hour until the filling is set and the crust is golden.  Cool at least 20 minutes before trying to remove the pan.

Let everyone just try to guess the fantastic flavour…yeah I know almond, but there is almond and then there is almond.





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