I doubled the recipe and made in a 13x9 pan. I followed the advice to hold back more than 1 cup of topping - since I doubled the recipe, I held back 3 cups. There was still an insane amount of batter left over and I mean for both the top (struesel) and bottom (cake) layers! I only used about 1 cup of the struesel to top and next time will be either finding a way to cut down on the batter part or just making 2 pans of cake. I plan on using the leftover struesel topping on some muffins.(Honestly, I think the recipe as written would probably work better in a 9x13 pan just so that it wouldn't be so cakey.) The cheese/jam layer was tasty but I would suggest adding some vanilla to the cream cheese mixture. And please, please, PLEASE let this sit overnight before eating it. It wasn't enough just to let it cool completely - it tasted horrible to me when freshly baked! Hubby ate it fresh and said the almond extract was way too strong (I used 2 tsp). I found that when I tasted it this morning, the almond flavor in the cake part has mellowed considerably.
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