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Strawberry Cream Brunch Cake

Strawberry Cream Brunch Cake
  • Prep 20 min
  • Total 1 hr 35 min
  • Servings 16
Treat your guests to this wonderful almond topped strawberry cake - perfect dessert to be served at any brunch!
Updated November 18, 2010

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

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.

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

Nutrition Facts

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