*  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.
 
 
 
 
 
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