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Strawberry Cream Brunch Cake

Treat your guests to this wonderful almond topped strawberry cake - perfect dessert to be served at any brunch.

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  • prep time 20 min
  • total time 1 hr 35 min
  • ingredients 15
  • servings 16
 

Ingredients

Cream Cheese Filling

1
package (8 oz) cream cheese, softened
1/4
cup sugar
2
tablespoons all-purpose flour
1
large egg

Cake

2 1/4
cups all-purpose flour
3/4
cup sugar
3/4
cup cold butter or margarine
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
3/4
cup sour cream
1
teaspoon almond extract
1
large egg
1/2
cup strawberry or raspberry preserves
1/2
cup sliced almonds

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease bottom and side of 10-inch springform pan or 11x7-inch (2-quart) glass baking dish with shortening; lightly flour.
  • 2 In small bowl, mix filling ingredients until smooth; set aside.
  • 3 In large bowl, mix 2 1/4 cups flour and 3/4 cup sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, baking soda, salt, sour cream, almond extract and egg into remaining crumb mixture. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
  • 4 Pour filling over batter. Carefully spoon preserves evenly over filling. Mix almonds and reserved crumb mixture; sprinkle over preserves.
  • 5 Bake springform pan 50 to 60 minutes, 11x7-inch dish 35 to 45 minutes, or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm if desired. Store covered in refrigerator.
  • 1 Heat oven to 350°F. Grease bottom and side of 10-inch springform pan or 11x7-inch (2-quart) glass baking dish with shortening; lightly flour.
  • 2 In small bowl, mix filling ingredients until smooth; set aside.
  • 3 In large bowl, mix 2 1/4 cups flour and 3/4 cup sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, baking soda, salt, sour cream, almond extract and egg into remaining crumb mixture. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
  • 4 Pour filling over batter. Carefully spoon preserves evenly over filling. Mix almonds and reserved crumb mixture; sprinkle over preserves.
  • 5 Bake springform pan 50 to 60 minutes, 11x7-inch dish 35 to 45 minutes, or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm if desired. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

Cool cake completely then wrap tightly and freeze up to 1 month. To thaw, let stand at room temperature several hours before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
10g,
10%
),
Cholesterol
70mg
70%;
Sodium
210mg
210%;
Total Carbohydrate
35g
35%
(Dietary Fiber
1g
1%
),
Protein
5g
5%
;
% Daily Value*:
Iron
6%;
Exchanges:
2 Starch; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.