Grease a round pan, 9 x 1 1/2". Mix cream cheese, 1/3 cup sugar and the almond extract; reserve. Mix the baking mix, 1/4 cup sugar and the butter or margarine until dough forms. pat in the bottom and 1" up the sides of the pan. Spread cream cheese mixture over the dough. Carefully, spread preserves over the cream cheese mixture; sprinkle with almonds. Bake in a preheated 350 degree oven until golden brown and the cream cheese is set, 40 to 45 minutes. Cool 20 minutes; carefully, remove from the pan. Refrigerate any remaining coffee cake.
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|Serving Size: 1 Serving (539g)|
|Recipe Makes: 8|
|Calories from Fat: 1422 (76%)|
|Amt Per Serving||% DV|
|Total Fat 158g||211 %|
|Saturated Fat 88.3g||441 %|
|Monounsaturated Fat 40.3g|
|Polyunsanturated Fat 7g|
|Cholesterol 501.7mg||154 %|
|Sodium 1468.1mg||51 %|
|Potassium 687.9mg||18 %|
|Total Carbohydrate 88.9g||26 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 87.7g|
|Protein 30.5g||44 %|
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Calories per serving: 1868
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