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Coffeecake: Goldy's Dream Cake

Source of Recipe

Diane Mott Davidson


List of Ingredients

4 1/2 cups flour
1 1/2 cups sugar
1 1/2 cups butter
4 eggs, beaten (separated 2+2)
1 1/2 cups sour cream
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons almond extract
16 ounces cream cheese
1/4 teaspoon vanilla
1/2 cup sugar
1/2 cup raspberry preserves
2/3 cup raw almonds
raw almonds


Recipe

Makes two cakes. Preheat oven to 350ºF. Grease two 9 or 10 inch springform or deep round foil pans. Combine 4 1/2 cups flour with 1 1/2 cups sugar. Cut in the butter. Reserve two cups crumb mixture. To remaining crumb mixture, add two beaten eggs, sour cream, salt, baking powder, baking soda and almond extract. Mix and then spread over bottom and up sides of prepared pans.

Then combine 1 pound of softened cream cheese with 1/4 tsp. vanilla, 2 beaten eggs and 1/2 cup sugar. Spread half of this mixture over the batter in each pan. On top of the cream cheese mixture on each cake spread 1/2 cup raspberry preserves. Whirl 2/3 cup raw almonds in processor until chunky. Combine with crumb mixture and sprinkle over preserves on each cake. Bake cakes 45-55 minutes. Test with toothpick for dineness. Cool cakes at least 1/2 hour before serving. Better to make ahead and refrigerate. Makes 2.