Hi, I have the same question about the cream cheese! Should it be softened / room temperature? Or right out of the fridge?

Thank you for sharing your recipe. I made it last weekend and it was a hit. I would like to know if I can use almond flour instead of the all purpose flour or a combination of almond flour and all purpose flour. If so, what is the proportion?

Jessica

Hmmm…great question Sarah. I can’t say definitively as I haven’t tried it. I’ve always made it in a spring form pan, probably because that’s what my aunt always did. It’s pretty for serving when you take off the sides of the pan. But you might be able to make it in a square pan, say 8 X 8″ or 9 X 9″ or maybe even 11 X 7″. You may need to adjust baking time. The pan will definitely need sides. A round pan that you bake a cake layer in would definitely not hold enough volume. I’d love to hear if you try making it in a different size pan and how it turns out! Good luck and happy baking, hope you love this cake!