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Blackberry Cream Streusel Cake

Source: BedandBreakfast.com

2 1/4 cups all purpose flour
1/2 cup sugar
3/4 cup butter
1/2 cup sliced almonds
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sour cream
1 egg
1 teaspoon almond extract

Preheat the oven to 350 degrees. Grease and flour a 9 or 10 inch spring-form pan. In a large bowl, combine the flour and sugar. With a pastry blender, cut in the butter until crumbly. Remove 1 cup of the crumb mixture; stir the almonds into the reserved crumb mixture and set aside. To the remaining flour mixture, add the baking powder, soda and salt and combine well. In a separate bowl, whisk together the sour cream, egg and almond extract. Stir the sour cream mixture into the dry mixture and combine well. Spread the batter into the pan evenly.

Blackberry Cream Streusel Cake (Filling)

8 oz cream cheese
1/4 cup sour cream
1 egg
1/4 cup sugar
1 teaspoon almond extract
1 cup seedless blackberry preserves

With an electric mixer, beat together the cream cheese, sour cream, egg and sugar. Mix in the almond extract. Pour the mixture over the batter. Spoon the preserves evenly over the cheese mixture. Sprinkle the reserved crumb mixture over top. Bake for 45 minutes, or until firm and lightly browned.

Adapted from "Morning Glories: Recipes for Breakfast, Brunch & Beyond from an American Country Inn" by Donna Leahy (Rizzoli International, 1996)

For rest of recipe see: "Blackberry Cream Streusel Cake (Filling)"