adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Strawberry Cream Brunch Cake
0 Likes
Prep Time:
20 minutes
Total Time:
1 hour 35 minutes
Impress guests with this exquisite almond strawberry cake, ideal for any brunch!
Ingredients:
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 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
  • 1/2 cup strawberry or raspberry preserves
  • 1/2 cup sliced almonds
Instructions:
  • Preheat your oven to 350°F. Grease the bottom and sides of a 10-inch springform pan or an 11x7-inch (2-quart) glass baking dish with shortening, then lightly flour.
  • In a small bowl, whisk together the filling ingredients until creamy; let it sit for a moment.
  • Combine 2 1/4 cups of flour and 3/4 cup of sugar in a large bowl. Use a pastry blender or two knives to cut in butter until the mixture resembles coarse crumbs. Set aside 1 cup of the crumb mixture. Add baking powder, baking soda, salt, sour cream, almond extract, and an egg to the remaining crumb mixture. Spread the batter onto the bottom and 2 inches up the side (about 1/4 inch thick) of the pan.
  • Pour the delicious filling over the batter. Gently spoon the preserves evenly over the filling, and then sprinkle the almond crumb mixture over the preserves.
  • Bake springform pan for 50-60 minutes or 11x7-inch dish for 35-45 minutes until the filling is set and the crust is deep golden brown. Let it cool for 15 minutes, then remove the side of the springform pan. Serve warm if preferred and store covered in the refrigerator.

Similar Recipes