Goldy's Dream Cake

This is one of my favorite recipes and is ALWAYS a hit at anything I bring it to. And really, you do need to bring this somewhere or you will gain 450 pounds eating it all yourself... trust me on this. I generally serve this as a coffeecake/breakfasty food, but would also be a wonderful dessert.

Goldy's Dream Cake
(from Catering to Nobody, a grrreat series!)

Crumb Mixture
4 1/2 c. flour
1 1/2 c. sugar
1 1/2 c. butter, cut up

Cake
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
6 c. crumb mix
2 large eggs, beaten
1 1/2 c. sour cream
2 tsp. almond extract

Filling
16 oz. cream cheese, softened
1/2 c. sugar
2 large eggs, beaten
1/4 tsp. vanilla extract
1c. raspberry preserves

Topping
2/3 c. raw almonds
2 c. crumb mixture

1. Preheat oven to 350F. Butter 2 9"/10" spring form pans.
2. Mix flour and sugar. Cut in butter pieces to make 6 cups crumb mix.
3. Blend eggs, sour cream, and almond extract. Stir into flour/crumb mix until smooth and thick. Spread over sides and bottom of prepared pans.
4. To make filling, beat cream cheese, sugar, eggs, and vanilla in a large bowl. Spread half over each pan filled with cake batter. Top cream cheese with 1/2 cup (or more) of preserves.
5. To make topping, chop almonds and mix them with 2 cups reserved crumb mixture. Sprinkle over preserves, half on each cake.
6. Bake cakes for 45-55 minutes. Test with a toothpick for doneness (though this is tough with the filling!).
7. Cool cakes on racks, then cover with foil and refrigerate until ready to serve.