Strawberries and Cream Coffee Cake

• 2 34 cups cake flour
• 34 cup sugar
• 34 cup butter
• 1 (1/4 ounce) envelopefleischmann's fast rising yeast
• 12 teaspoon baking soda
• 12 teaspoon argo baking powder
• 1 cup sour cream
• 14 cup water
• 1 egg
• 1 teaspoon almond extract
• 1 teaspoon spice islands 100% pure bourbon vanilla extract
• 1 (8 ounce) package cream cheese, softened
• 14 cup sugar
• 1 egg
• 12 teaspoon almond extract
• 1 teaspoon spice islands 100% pure bourbon vanilla extract
• red food coloring (optional)
• 34 cup strawberry jam
• 12 cup sliced almonds

1. For cake: Combine flour and sugar.
2. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs.
3. Set aside 1 cup of crumbs.
4. Stir undissolved yeast, baking soda and baking powder into remaining crumbs.
5. Combine sour cream and water; heat to very warm (120 to 130F).
6. Stir sour cream mixture, egg and extracts into flour mixture.
7. Spread batter in greased 9 x 3-inch round OR heart shaped springform pan.
8. Set aside while making filling.
9. For filling: Combine cream cheese, sugar, egg and extracts; beat until smooth.
10. Optional: tint to desired shade of pink with red food coloring (about 2 to 3 drops).
11. Pour onto prepared cake batter.
12. Top with jam and sprinkle with reserved crumbs and almonds.
13. Allow to rise in a warm, draft free place for about 30 minutes or until cake almost doubles in height.
14. Bake in a preheated 350F oven for 45 to 50 minutes, until golden.
15. Cool at least 2 hours.
16. Store cake in refrigerator.
17. Recipe Note: The light texture of this cake depends on cake flour.
18. Do not substitute all-purpose flour.

cake flour, sugar, butter, yeast, baking soda, baking powder, sour cream, water, egg, almond, spice islands, cream cheese, sugar, egg, almond, spice islands, red food coloring, strawberry jam, almonds

Taken from www.food.com/recipe/strawberries-and-cream-coffee-cake-431789 (may not work)