Strawberry Cream Brunch Cake

• 2 14 cups all-purpose flour
• 34 cup sugar
• 34 cup butter or 34 cup margarine
• 12 teaspoon baking powder
• 12 teaspoon baking soda
• 14 teaspoon salt
• 34 cup sour cream
• 1 teaspoon almond extract
• 1 egg
• 12 cup strawberry preserves
• 12 cup sliced almonds
• 1 (8 ounce) package cream cheese, softened
• 14 cup sugar
• 2 tablespoons all-purpose flour
• 1 egg

1. Heat oven to 350.
2. Grease bottom and side of springform pan, 10x3 inches -- or rectangular baking dish 11x7x1 1/2 inches, with shortening, lightly flour.
3. Make Cream Cheese filling and set aside.
4. (Mix all ingredients until smooth).
5. Mix flour and sugar in large bowl.
6. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs.
7. Reserve 1 cup of the crumb mixture.
8. Stir baking powder, baking soda, salt, sour cream, almond extract, and egg into remaining crumb mixture.
9. Spread batter over bottom and 2 inches up the side (about 1/4" thick) of pan.
10. Pour Cream Cheese Filling over batter.
11. Carefully spoon preserves evenly over filling, Mix reserved crumb mixture and sliced almonds and sprinkle over preserves.
12. Bake springform pan 50 to 60 minutes, rectangular dish 35 to 45 mimutes, or until filling is set and crust is deep golden brown.
13. Cool 15 minutes; remove side of springform pan.
14. Serve warm or cool.
15. Store covered in refrigerator.

flour, sugar, butter, baking powder, baking soda, salt, sour cream, almond, egg, strawberry preserves, almonds, cream cheese, sugar, flour, egg

Taken from www.food.com/recipe/strawberry-cream-brunch-cake-217547 (may not work)