A Creamy Strawberry Brunch Cake with a Buttery Crumb Topping and Toasted Sliced Almonds. The one time cake is okay to have for breakfast, for having “brunch” in its name! 😉
What if I told you I wasn’t fond of a recipe I made, would you make it? Would you take my word for it or would you simply appreciate my honesty and take the chance?
I’ve always been very candor of my experiences in the making and tastings of my recipes, whether a cake could take more than 6 hours of continuous labor to complete or that a cookie I’ve had was one of the best. In every case, you’re getting the truth of my opinion. I avoid white lies at all cost because I believe the only person it helps, is yourself. In addition, I avoid speaking too adversely on a recipe to where you wouldn’t want to try it. I tend to and would prefer, to switch gears and focus on the positives from another person’s perspective to let you have that option. After all, what I like and what you may like can be quite different. I think it would be a shame to have made a recipe and withhold it because only I am not overly ecstatic about it. That to me is just silly. I know somewhere out there, there will be someone who will look at this cake and/or read the ingredients and think to themselves, this has all the flavor and texture they were looking for.
By now you’ve probably guessed it, I wasn’t crazy about this brunch cake but do you believe me when I tell you everyone else who I have pawned it off to (my grandparents, my sister and her fiancé) have all enjoyed it? In fact, enjoyed is an understatement. They LOVED it. Loved it so much, even my sister felt the need to reach out not just once but TWICE to let me know how much she loved this cake. By the way, as mentioned in this post here, she hates cake!
So as they say, to each his own. Sometimes there’s no explanation for it. Why I may never understand how is it that I like strawberries, I enjoy almonds and I especially love cake! So what the heck happened here? Beats me. I may never know. Maybe I was having an off day.
Regardless of my opinion, I can see why others would like it. We eat first with our eyes. Look at it this way, you wouldn’t be here right now reading this description if at some level you were not motivated to get here. There was something about these images whether it be the slice, the filling, the crumb, the name, whatever it was, it lured you in. Take that and go for it! Try this out and let me know what was your take on this brunch cake.
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A Creamy Strawberry Brunch Cake with a Buttery Crumb Topping and Toasted Sliced Almonds. The one time cake is okay to have for breakfast, for having “brunch” in its name!
- 8 oz. (226 grams) cream cheese, softened
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (15 grams) all-purpose flour
- 1 large egg (55 grams)
- 2 1/4 cups (270 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 12 tablespoons (170 grams) unsalted butter, cold and cut into 1/4 inch slices
- 1/2 teaspoon (2 grams) baking powder
- 1/2 teaspoon (3 grams) baking soda
- 1/4 teaspoon salt
- 3/4 cup (180 grams) sour cream
- 1 teaspoon (6 grams) almond extract
- 1 large egg (55 grams)
- 3/4 cup strawberry or raspberry preserves
- 1/2 cup (56 grams) sliced almonds
- Heat oven to 350°F (175°C). Using a baking spray with flour, generously coat the bottom and sides of a 10 in (25 cm) springform pan or an 11×7 (2-quart) baking pan.
- In a small bowl, mix all filling ingredients until smooth; set aside.
- In a large bowl, whisk flour and sugar together and toss in sliced butter to coat. Using a pastry blender, cut butter into the mixture until it resembles coarse crumbs no larger than about the size of small peas. In a small bowl, reserve 1 cup of crumb mixture; set aside.
- Mix in baking powder, baking soda, salt, sour cream, almond extract and egg until just combined. Spread batter into the prepared pan up 2 in (5 cm) from sides and about 1/4 in (0.6 cm) thick from bottom of pan to create a shallow well for the filling.
- Pour and spread filling evenly into the well making sure it does not touch the sides of the pan. Evenly spoon the preserves over the filling.
- Mix almonds with the reserved crumb mixture and sprinkle over the preserves or over the entire cake.
- Bake for 50 to 60 minutes if using a 10 in round springform pan or 35 to 45 minutes if using an 11×7-inch baking pan. Cake is ready when golden brown and the filling is set. Serve warm or chilled. Keep any remaining cake covered and stored in the refrigerator.
- Cuisine: American