Germans commonly ate these as a midmorning snack, called a second breakfast, which featured coffee cake washed down with coffee or milk.

Cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1 egg
2 tablespoons sour cream
1/4 cup raspberry jam

Preheat the oven to 350 degrees F. Grease an 8- or 9-inch round or square baking dish.

Sift together the flour, baking powder and salt into a small bowl. Set the bowl aside.

With an electric mixer, cream together the butter and sugar in a large bowl until the mixture is light and fluffy. Add in the egg, sour cream and jam, beating well. Mix in the dry ingredients, about a third at a time, until they are well combined. Spoon the mixture into the prepared pan, pressing it along the sides as well as the bottom. Use the same bowl and beaters to prepare the filling (it is not necessary to wash them).

Filling
1/2 cup unsalted butter
    (at room temperature)
1/3 cup granulated sugar
1 cup almonds, toasted and ground
1 teaspoon almond extract
2 eggs

Cream the butter and sugar together, and then add the almonds, almond extract and eggs, mixing until the ingredients are well combined. Pour the filling over the cake batter. Bake the cake for 40 minutes and remove it from the oven.

Topping
1/4 cup raspberry jam
1/4 cup confectioners' sugar mixed with
    2 teaspoons lemon juice, optional

As soon as the cake is removed from the oven, spoon dollops of raspberry jam over it. Return the cake to the oven for 5 to 10 minutes, until the filling is set and the cake is golden brown. Remove the pan from the oven. If you like, top the cake with the confectioners' sugar-lemon juice mixture.

Slice the cake, and serve it warm.