Lingonberry Cake

Ingredients

  • 1 cup sliced almonds, divided
  • 1 package white cake mix (regular size)
  • 1-1/2 teaspoons ground cardamom
  • 3/4 cup cold stick margarine
  • 1-1/4 cups sour cream
  • 2 large eggs, room temperature, divided use
  • 2 teaspoons almond extract, divided
  • 2 packages (8 ounces each) cream cheese, softened
  • Sugar substitute equivalent to 1/3 cup sugar
  • 1-1/4 cups lingonberry jam
  • Whipped cream, optional

    • Directions

    1. Preheat oven to 350°. Sprinkle 1/2 cup almonds onto bottom of a greased 10-in. springform pan. In a large bowl, combine cake mix and cardamom; cut in margarine until crumbly. Reserve 1 cup mixture for topping. To remaining mixture, beat in sour cream, 1 egg and 1 teaspoon almond extract. Spread over almonds.
    2. In another large bowl, beat cream cheese, sugar substitute and remaining 1 teaspoon almond extract until smooth. Gently beat in remaining egg. Alternately drop cream cheese mixture and jam over cake mix. Sprinkle with reserved topping. Bake for 40 minutes.
    3. Sprinkle with remaining 1/2 cup almonds. Bake until edge is golden brown and center is almost set, 30-40 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until chilled, at least 4 hours, covering when cooled completely. Remove rim from pan. Serve with whipped cream if desired. Refrigerate leftovers.

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