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Strawberry Cream Brunch Cake | URBAN BAKES

Strawberry Cream Brunch Cake


  • Author: URBAN BAKES
  • Total Time: 1 hour, 35 minutes
  • Yield: 10-inch cake 1x

Description

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!


Ingredients

Scale

FILLING

  • 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)

CAKE

  • 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

 


Instructions

  1. 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.
  2. In a small bowl, mix all filling ingredients until smooth; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Mix almonds with the reserved crumb mixture and sprinkle over the preserves or over the entire cake.
  7. 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.

 

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Cuisine: American
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