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3-1/2 cups all-purpose flour
1/2 cup sugar
2 tablespoons caraway seeds
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 large Nellie’s Free Range Eggs
2 cups (16 ounces) sour cream
3/4 cup raisins
In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins.
Spoon into a greased 9-in. springform pan. Bake at 350° for 40-45 or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm.
2 1⁄4 cups flour
3⁄4 cup sugar
3⁄4 cup margarine
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
3⁄4-1 cup sour cream
1 teaspoon almond extract
8 ounces cream cheese, softened
1⁄4 cup sugar
1⁄2 cup raspberry preserves or 1⁄2 cup strawberry preserves
1⁄2 cup sliced almonds
Heat oven to 350 degrees.
Grease and flour bottom and sides of 9 or 10 inch springform pan.
Combine flour and 3/4 cup sugar.
Add the butter to the sugar-flour mixture and cut with pastry blender or fork until it resembles coarse crumbs.
Reserve 1 cup of crumb mixture.
To remaining mixture, add baking powder, soda, salt, sour cream, one egg and almond extract; blend well.
Spread batter over bottom and up sides of pan 2 inches (batter should be 1/4 inch thick on sides).
Combine cream cheese, 1/4 cup sugar and 1 egg; blend well.
Pour over batter in pan.
Carefully spread preserves over all.
Combine reserved crumbs and sliced almonds.
Sprinkle over top.
Bake 55 minutes or until filling is set.
Cool 15 minutes.
Remove sides of pan.
Serve warm or cool.