White Almond Cake with Cherry Cheesecake Filling


2 cups all-purpose flour
1 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup milk
8 oz cream cheese, at room temperature
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 cup cherry preserves


Preheat the oven to 350 degrees F (175 degrees C) and grease and flour two 8-inch round cake pans.
In a medium mixing bowl, combine flour, almond flour, baking powder, baking soda, and salt.
In a separate mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream, almond extract, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool completely.
To make the filling, in a mixing bowl, beat cream cheese and sugar together until smooth.
Stir in the egg and vanilla extract.
Spread cherry preserves over one of the cooled cakes.
Spread cream cheese mixture over the cherry preserves.
Place the other cooled cake on top, creating a sandwich.
Serve immediately or store in the refrigerator until ready to serve.