Goldy's Dream Cake

Recipe Ingredients

4 1/2 cups	281g / 9.9oz	Flour
1 1/2 cups	297g / 10oz	Sugar
1 1/2 cups	297g / 10oz	Butter
2		Egg - beaten
1 1/2 cups	355ml	Sour cream
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
2 teaspoons	10ml	Almond extract
1 lb	454g / 16oz	Cream cheese - softened
1/4 teaspoon	1.3ml	Vanilla
2		Egg - beaten
1/3 cup	65g / 2.3oz	Sugar
1/2 cup	118ml	Raspberry preserves
2/3 cup	61g / 2.2oz	Almonds - raw

Recipe Instructions

Preheat oven to 350F. Grease two 9" Springform pans.

Combine flour with 1 1/2 cups sugar, and cut in the butter until the mixture resembles coarse crumbs. Reserve two cups.

To the remaining crumb mixture, add the first two eggs, sour cream, salt, baking powder, baking soda, and almond extract. Mix, and spread over the bottom and up the sides of the pans.

Combine the cream cheese with the vanilla, the remaining eggs, and 1/2 cup sugar. Spread half of this mixture over the batter in each pan.

Spread the raspberry preserves on top of the cream cheese mixture in each pan. Whirl the almonds in a food processor until chunky.

Combine with the reserved crumb mixture and sprinkle over the preserves on each cake.

Bake cakes 45 to 55 minutes, or until a toothpick tests clean. Cool the cakes at least half an hour before attempting to serve. This works better if made the night before and refrigerated.

Source:
"Just Cakes" From the C and H Sugar Kitchen

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