Goldy’s Dream Cake is a decadent, multi-layered dessert that combines a tender almond-flavored sponge with a rich cream cheese layer and a burst of tangy raspberry preserves. Topped with a crumbly almond streusel, this cake offers a delightful contrast of textures and flavors in every bite. The almond extract infuses the batter with a warm, nutty aroma, while the cream cheese layer adds a luxurious smoothness that balances the sweetness of the fruit. This show-stopping dessert is perfect for holidays, brunches, or any special occasion where you want to impress guests.
Goldy’s Dream Cake
Description
Goldy's Dream Cake is a decadent, multi-layered dessert that combines a tender almond-flavored sponge with a rich cream cheese layer and a burst of tangy raspberry preserves. Topped with a crumbly almond streusel, this cake offers a delightful contrast of textures and flavors in every bite. The almond extract infuses the batter with a warm, nutty aroma, while the cream cheese layer adds a luxurious smoothness that balances the sweetness of the fruit. This show-stopping dessert is perfect for holidays, brunches, or any special occasion where you want to impress guests.Directions
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Preheat oven to 350°F (175°C).
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Grease two 9-inch springform pans with butter.
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In a large bowl, combine flour and 1 1/2 cups sugar.
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Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
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Reserve 2 cups of the crumb mixture for the topping.
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To the remaining crumb mixture in the bowl, add the first two beaten eggs, sour cream, salt, baking powder, baking soda, and almond extract.
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Mix until well combined and smooth.
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Spread the batter evenly over the bottom and up the sides of the prepared springform pans.
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In a separate bowl, combine softened cream cheese, vanilla, remaining 2 beaten eggs, and 1/3 cup sugar.
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Beat until smooth and creamy.
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Spread half of the cream cheese mixture evenly over the batter in each pan.
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Spread the raspberry preserves on top of the cream cheese layer in each pan.
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Place raw almonds in a food processor and pulse until chunky.
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Combine the chopped almonds with the reserved 2 cups of crumb mixture.
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Sprinkle the almond-streusel topping evenly over the preserves on each cake.
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Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the cakes in the pans on a wire rack for at least 30 minutes before removing the sides.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 359kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 10g50%
- Cholesterol 42mg15%
- Sodium 448mg19%
- Total Carbohydrate 42g15%
- Dietary Fiber 1.8g8%
- Sugars 15g
- Protein 5.7g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
