Crumb Mixture:
4 1/2 cups all-purpose Flour
1 1/2 cups Sugar
1 1/2 cups (3 sticks) unsalted butter, cut into 1 tablespoon pieces, well chilled
Cake:
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Salt
6 cups reserved crumb mixture
2 large eggs, beaten
1 ½ cups sour cream
2 teaspoons almond extract
Filling:
1 pound (two 8-ounce packages cream cheese, softened
1/4 teaspoon Vanilla
½ cup sugar
2 large eggs, beaten
¼ teaspoon vanilla extract
1 cup red raspberry preserves, sieved to remove seeds
Topping:
2/3 cups raw whole almonds
2 cups reserved crumb mixture
Preheat the oven to 350 degrees. Butter two 9- or 10-inch spring form pans and set aside.
In the large bowl of a food processor fitted with a steel blade, blend the flour and sugar until well combined, about 5 seconds. With the motor running, quickly drop the butter pieces through the chute, blending until the mixture resembles small, sandy crumbs, less the than a minute. Measure out 6 cups o this mixture for the cake. Measure the last 2 cups of the mixture for the topping and set aside.
For the cake, gently stir the baking powder, soda and salt into the 6 cups of reserved crumb mixture. In a separate bowl, mix the beaten eggs with the sour cream and almond extract, stirring until well combined. Pour the egg mixture over the crumb mixture and stir until smooth and thick. Spread the cake batter over the bottom and up the sides of each of the prepared pans.
For the filling, beat the cream cheese, sugar, eggs and vanilla extract in the large bowl of an electric mixer until smooth. Spread half of this mixture over the cake batter in each of the prepared pans. Top with cream cheese mixture in each pan with ½ cup of the sieved preserves.
For the topping, whirl the raw almonds in a food processor fitted with the steel blade until chunky. Mix the almonds into the 2 cups reserved crumb mixture and sprinkle half of this mixture over the preserves layer in each pan.
Bake the cakes for 45 to 55 minutes. Test with a toothpick for doneness. (All that should adhere to the toothpick is cream cheese and preserves, not cake batter. Cool the cakes thoroughly on racks, then cover with foil and refrigerate several hours or, even better, overnight. Serve in the morning with coffee, if desired.
Makes 2 large cakes.
I faced a few problems going into this enterprise. First I needed to make it gluten free, second I only have 1 spring for pan so I needed to half the recipe and third I didn't have any almond extract or almonds. My solutions? First take the mystery bag of what I think is all purpose flour I got from Ducky and mix it with one of my other all purpose gluten free blends to meet recipe requirement, second only realize I had one spring from pan after putting in 3 cups of flour so minus the extra ( but actually you had put in 4 cups so you had extra still and had to improves and put in too much butter) and third use vanilla and almond flour. The results?
 |
| getting started |
 |
| two flavors of berry preserves because Ducky gave me a ton of homemade jams |
 |
| with crumb top |
 |
| close up of crumb top ( |
 |
| right out of the oven, now a crust stop instead of crumb top |
 |
| After it has cooled and fallen |
 |
| naked cake |
 |
| All of the ingredients kind of sunk down to the bottom, but it still tasted good. Chris and I ate half of it and then gave the rest to my Jennie friend. |
No comments:
Post a Comment