When I saw this recipe in my newest cookbook (Christmas from my mother-in-law), I thought it looked so good. I had E stop and get the ingredients so we could make it that night.
But then it had to cool, so we watched some tv, and can you believe it? we totally forgot to go back down and eat it until 9pm. Which was too late, so we waited until the next day. :)
Blackberry Almond Squares
- 1 package yellow cake mix with pudding
- 8 tablespoons (1 stick) butter, melted
- 1/2 cup finely chopped almonds (with skins or blanched)
- 1 1/3 cups blackberry jam (12 oz jar)
- 1 package (8 oz) cream cheese, at room temperature
- 1/4 cup sugar
- 2 tablespoons all purpose flour
- 1/2 teaspoon pure almond extract
- 1 large egg
- Preheat oven to 350, and set aside an ungreased 13x9" baking pan.
- Place the cake mix, melted butter, and almonds in a large mixing bowl. Blend on low speed for a few minutes, stopping and scraping at the end. The mixture should be crumbly. Reserve 1 cup for the topping. Transfer the remaining crust mixture to the pan. Using your fingertips, press the mixture evenly over the bottom of the pan so that it reaches all sides. Spread the preserves over the crust. Set the pan aside.
- For the filling, place the cream cheese in the same mixing bowl used to prepare the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until creamy. Stop and add sugar, flour, almond extract, and egg. Spread filling with spatula over preserves so that it covers the entire surface. Scatter the remaining crust mixture over the preserves. Place the pan in the oven.
- Bake the cake until the crust is golden brown and the filling is set, 33 to 35 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.
The original recipe used apricot preserves. I had a jar of safeway blackberry jam that wasn't opened so we used that. The main problem with that was that it was seedy, so we'll try something a little less seed filled last time. I think it would be great with blueberry or peach. :) The sidenote suggests that another option would be walnuts or pecans (and vanilla instead of almond extract).... I did really like the almonds though!