Therapy Bits

Pineapple Almond Cream Cheese Cake
1 (8 ounce) package cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pineapple juice
1 (12 ounce) jar pineapple preserves
1/2 cup slivered almonds
Preheat oven to 350 degrees. In a large mixing bowl, cream together cream cheese, butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Sift together flour, baking powder, baking soda and salt. Alternately add flour mixture and pineapple juice to butter mixture. Pour haf the batter into a greased 9 by 13 inch baking dish, spreading evenly. Combine preserves and almonds; spread evenly over batter. Cover with remaining batter. Bake for 45 to 50 minutes, until a toothpick inserted into center comes out clean. Cut into squares and serve.

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