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Cake: Strawberry Cream Brunch Cake




Source of Recipe


bettycrocker.com


Recipe Introduction


Treat your guests to this wonderful almond topped strawberry cake - perfect dessert to be served at any brunch!


List of Ingredients




ream 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

Recipe



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

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