Goldy's Dream Cake

* Exported from MasterCook Buster *

Goldy's Dream Cake

Recipe By : "Catering to Nobody" by Diane Mott Davidson
Serving Size : 1 Preparation Time :0:00
Categories : Diane Mott Davidson

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups flour
1 1/2 cups sugar
1 1/2 cups butter
2 eggs -- beaten
1 1/2 cups sour cream
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons almond extract
***FILLING***
1 pound cream cheese -- softened
1/4 teaspoon vanilla
2 eggs -- beaten
1/2 cup sugar
***TOPPING***
1 cup raspberry preserves
2/3 cup raw almonds
(and reserved crumbs)

MAKES TWO CAKES
Preheat oven to 350ø. 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 1 1/2 cups
butter. Reserve two cups crumb mixture.
To remaining crumb mixture, add two beaten eggs, 1 1/2 cups sour cream, 1/2
teaspoon salt, 1 teaspoon each baking powder and soda, and 2 teaspoons
almond extract. Mix. Spread over bottom and up sides of prepared pans.
Combine 1pound softened cream cheese with 1/4 teaspoon 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 to 55 minutes. Test with toothpick for doneness. Cool the
cakes at least half and hour before serving. Better to make ahead and
refrigerate.





- - - - - - - - - - - - - - - - - -