Cinnamon Almond Scone Cake
Submitted by Kerri Doran, TT Consultant - NY

© Tealightful Treasures® 2006
1 Cinnamon Chip Scone Mix
1 stick butter
3/4 cup sugar
6 oz. yogurt or sour cream
1 egg
1 teaspoon almond extract
3 tablespoons milk

8 oz. peach flavored cream cheese
1/4 cup sugar
1 egg
1/2 cup sliced almonds

Heat oven to 350 degrees F. Grease and flour bottom and sides of 9" or 10" cake pan. Combine scone mix and sugar. Cut in butter with fork to make coarse crumbs. Reserve 1 cup crumb mixture. To remaining mix add milk, yogurt, egg, almond extract. Blend well and spread into pan and up sides. In a small bowl, combine cream cheese, sugar and egg. Blend well. Pour over batter in pan. Top with reserved crumb mixture and almonds. Bake 45-50 minutes or until set. Cool 15 minutes before serving.