Strawberry Almond Coffee Cake

I've been wanting to make this cake again for a few weeks, because it's so delicious. It's pretty simple to make, and wonderful to eat. It's light and airy, but sweet and moist because of the cheesecake like filling. 

Let's start by making the base. Start by putting the flour, sugar, and butter in the food processor. Pulse until crumbly. Set aside 1 C of the mixture.

Add in the sour cream, egg, baking soda, baking powder, salt and vanilla and almond extracts.

Mix is all up. It's going to be thick!

Spread the mixture in a greased 9 in. springform pan, pushing the batter up the sides a bit.

Mix together the softened cream cheese, egg, and sugar in a bowl. Mix until well incorporated.

If there are some lumps, don't worry. Mine did too! Go ahead and pour it all into the pan.

Add some teaspoons of strawberry preserves around the cake. Then swirl them in. You can add more after you swirl, to add to the design (which is what I did.)

Add the almonds and the remaining topping. As an alternate, I had also made some streusel topping today, and made my second cake topped with that. 

This is the one with the streusel topping. 

2 & 1/2 C All-Purpose Flour

3/4 C White Sugar

3/4 C Cold Butter, cut into cubes

1/2 TSP Baking Powder

1/2 TSP Baking Soda

1/2 TSP Salt

3/4 C Sour Cream

1 Egg, beaten

1 TSP Vanilla

1/2 TSP Almond Extract

Filling:

1 8 Ounce Package of Cream Cheese, Softened

1/2 C White Sugar

1 Egg

1/2 C Strawberry Preserves (or any flavor)

1/2 C Slivered Almonds

Pre-heat the oven to 350 degrees.

In a food processor (or large bowl), combine the flour, sugar and cold butter. Mix until crumbly. Set aside 1 cup of mixture. 

With the rest of the crumbs, add the baking powder, baking soda, salt, sour cream, egg and vanilla and almond extracts. Mix well. Spread in the bottom of a grease, 9 in. springform pan. Push some of the batter up on the edges of the pan, about 2 inches. 

To make the filling, combine the cream cheese, sugar and egg in a bowl and mix until blended. Pour over the batter. Add the preserves in teaspoons around the batter. use a knife to swirl it in. Add the rest of the crumbs and the almonds to the top of the cake. 

bake for 55-60 min. Let stand for 15 mins. Carefully run a knife around the edge of the pan to loosen, then remove the sides of the pan. Let cool.