Goldy Bear'S Dream Cake

1. 1

   Preheat oven to 350u00b0F

2. 2

   Grease two 9″ springform pans.

3. 3

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

4. 4

   To the remaining crumb mixture, add the first two eggs, sour cream, salt, baking powder, baking soda, and almond extract.

5. 5

   Mix, and spread over the bottom and up the sides of the pans.

6. 6

   Combine the cream cheese with the vanilla, the remaining eggs, and 1/2 cup sugar.

7. 7

   Spread half of this mixture over the batter in each pan.

8. 8

   Spread the raspberry preserves on top of the cream cheese mixture in each pan.

9. 9

   Whirl the almonds in a food processor until chunky.

10. 10

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

11. 11

    Bake cakes 45 to 55 minutes, or until a toothpick tests clean.

12. 12

    Cool the cakes at least half an hour before attempting to serve. Best if made the night before and refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.