Strawberries and Cream Coffee Cake

Ingredients

• 
  Cake
• 2-3/4 cups cake flour
• 3/4 cup sugar
• 3/4 cup butter
• 1 (2-1/4 tsp.) envelope yeast, rapid or quick rise
• 1/2 teaspoon baking soda
• 1/2 teaspoon Argo® Baking Powder
• 1 cup sour cream
• 1/4 cup water
• 1 egg
• 1 teaspoon almond extract
• 1 teaspoon pure vanilla extract
• 
  Filling
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon almond extract
• 1 teaspoon pure vanilla extract
• Red food coloring, optional
• 3/4 cup strawberry jam
• 1/2 cup sliced almonds

Directions

For cake: Combine flour and sugar. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumbs. Stir undissolved yeast, baking soda and baking powder into remaining crumbs. Combine sour cream and water; heat to very warm (120° to 130°F). Stir sour cream mixture, egg and extracts into flour mixture. Spread batter in greased 9 x 3-inch round OR heart shaped springform pan. Set aside while making filling.

For filling: Combine cream cheese, sugar, egg and extracts; beat until smooth. Optional: tint to desired shade of pink with red food coloring (about 2 to 3 drops). Pour onto prepared cake batter. Top with jam and sprinkle with reserved crumbs and almonds. Allow to rise in a warm, draft free place for about 30 minutes or until cake almost doubles in height.

Bake in a preheated 350°F oven for 45 to 50 minutes, until golden. Cool at least 2 hours. Store cake in refrigerator.

Recipe Note: The light texture of this cake depends on cake flour. Do not substitute all-purpose flour.