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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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( 6 Ratings)

6 Ratings

5 Stars 83%

4 Stars 17%

3 Stars

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Member Reviews ( 5 )

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Prep Time 20 min
Total Time 1 hr 35 min
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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 8/24/2011 2:20:33 PM REPORT ABUSE kmurph2 said:

Rating:

Yum! Everyone loved it and asked for the recipe!

This reply was: Helpful Inspiring

Posted 7/19/2011 9:00:25 AM REPORT ABUSE dltfce said:

Rating:

A wonderful brunch cake or dessert and stores well. Tastes great when frozen, also. I did not have the suggested preserves on hand so I substituted with what I had on hand, a jelly & it was delicious. Tried it again with a blackberry jam and it was great this is becoming a family favorite.

This reply was: Helpful Inspiring

Posted 5/14/2011 5:12:08 PM REPORT ABUSE Joni1Rondeau said:

Rating:

This went over really well at a ladies' brunch at my church. One lady liked it so much that I made her another one! I didn't have the almonds to put on top, but really never missed them!

This reply was: Helpful Inspiring