Blackberry Cream Streusel Cake (Cake Batter & Crumb Topping)
- all purpose flour
- sliced almonds
- baking powder
- baking soda
- sour cream
- 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.
- For rest of recipe see: "Blackberry Cream Streusel Cake (Filling)"