Strawberry Cream Brunch Cake

I just got the latest Betty Crocker digital cookbook in my email today, and it is filled with delicious recipes for breakfast/brunch. There were so many to choose from, but this one stood out as one that I'd love to try...soon!

Strawberry Cream Brunch Cake
Serves 16

Cream Cheese Filling:
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
2 Tbsp flour
1 egg

Cake:
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 tsp almond extract
1 egg
1/2 cup strawberry preserves
1/2 cup sliced almonds

Heat oven to 350 degrees. Grease bottom and sides of 10-inch springform pan or 11x7-inch (2-quart) glass baking dish with shortening; lightly flour. In a small bowl, mix filling ingredients until smooth; set aside.

In a large bowl, mix 2 1/4 cups flour and 3/4 cup sugar. Cut in butter, using pastry blender, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, soda, salt, sour cream, almond extract and egg into remaining crumb mixture. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.

Pour filling over batter. Carefully spoon preserves evenly over filling. Mix reserved crumb mixture and almonds; sprinkle over preserves.

Bake springform pan 50 to 60 minutes, 11x7 dish 35 to 45 minutes, or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm or at room temperature. Store covered in refrigerator.