I get my blog recipes from many different sources–family, friends, magazines, online and various cookbooks. I found this recipe in the 1998 L.A. County Fair Cookbook. I would go to the fair every year and head straight for the homemaking building, where they sold cookbooks from the previous year’s winners, i.e. canning, baking, BBQ, candy bread, etc., recipes. I figured that the judges had already done the “hard work” of taste-testing these recipes and awarded the winners.
This is just such a recipe. They had a Land “O” Lakes Contest and this was submitted by L. Sanchez, winning her a 3rd place ribbon. I am sure I will also try the 1st and 2nd place entries, but I was in the mood for berries. My family loved it–even Grandchild #7, until his dad asked if that was cream cheese in the center–and ingredient Granchild #7 claims he doesn’t like. I don’t get it, but I still love him.
I can see this cake taking it’s place at a brunch table, or even as an after school snack–providing, of course that the kids you are serving it to like cream cheese. The recipe calls for a bag of frozen berries, be it raspberries, blackberries, or blueberries. I couldn’t decide, so I used the assorted berries. I would just recommend that you cut the strawberries into smaller pieces. I just think it would be nice to more evently distribute them. The almond flavoring makes this cake addictive.
This cake is a bit labor-intensive, but so worth it! You can bake it the night before and serve it the next day. These pictures illustrate each step of the process.
Make your berry filling first. That will give it enough time to cool down before piling it on top of the cream cheese filling.
After mixing the batter, spread 2/3 of it into a greased 9″ springform pan. I have also made this in an angel food cake pan. Top it off with the cream cheese mixture and spread it to the edges.
Then, dollop the remaining 1/3 of the cake batter and carefully spread it out to cover the berries. You will get some berry juice in the batter while doing this, but that only makes the cake prettier after it’s baked. Lastly, top it off with the almond streusel topping. I purposely illustrated the cake half covered with the streusel to show 2 steps of the process. You would, of course, top the entire cake with the almond streusel.
Bake for an hour at 350 degrees F. I found that it does need the entire 60 minutes in my oven. Allow to cool for at least an hour before removing from the pan and serving. Or refrigerate it and serve it another day.
- 1 bag (16 oz.) frozen berries
- ½ cup sugar
- 2 teaspoons lemon juice
- ⅛ teaspoon ground cinnamon
- 2 tableslpoons flour
- ½ cup flour
- 3 tablespoons sugar
- 3 tablespoons butter, cold
- ¼ cup sliced almonds
- 2 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- ⅔ cup sugar
- 1 egg, beaten
- 1 carton (8 oz.) light sour cream
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- ½ cup milk
- 6 oz. cream cheese
- ⅓ cup sugar
- 1 egg
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
- Place berries and lemon juice in a saucepan. Add the ½ cup sugar, cinnamon and flour and cook over medium heat until thickened and bubbly. Allow to cool.
- Mix together the ½ cup flour and 3 tablespoons sugar. Using a pastry cutter, cut in the 3 tablespoons cold butter until mixture resembles coarse crumbs. Stir in almonds. Set mixture aside.
- In another bowl, stir together the 2 cups flour, baking powder, baking soda and salt. Set flour mixture aside.
- In the bowl of an electric mixer, beat the ½ cup butter and ⅔ cup sugar until light and fluffy. Beat in egg, sour cream, vanilla and almond extracts. Add flour mixture and milk alternately, until just blended. The batter should look like a wet biscuit batter.
- Beat together cream cheese and sugar until smooth. Blend in egg. Set aside.
- Spread ⅔ of the cake batter into pan. Spread cream cheese mixture over batter. Spread berry mixture over cream cheese. Dollop remaining batter on top of berry filling and spread to edges. Sprinkle streusel mixture over batter.
- Bake for about 1 hour or until done. Cool cake in the pan for at least an hour. This will allow the berries to "set".