Friday, July 16, 2010

Strawberry Cream Brunch Cake

Prep time: 20 minutes
Start to Finish: 1 hr. 35 min.
16 servings

Cream Cheese Filling
1 8 oz. package cream cheese, softened
1/4 c. Sugar
2 T. AP flour
1 egg

2 1/4 c. AP flour
3/4 c. sugar
3/4 c. butter
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 c. sour cream
1 t. almond extract
1 egg
1/2 c. strawberry preserves
1/2 c. sliced almonds

Heat oven to 350. Grease bottom and side of 10 inch springform pan or 11 X 7 inch (2 qt.) glass baking dish with shortening; lightly flour. In small bowl, mix filling ingredients until smooth; set aside.

Mix the 2 1/4 cups of flour with 3/4 cup of sugar. Cut in the butter with a pastry cutter until it looks like coarse crumbs. Remove 1 cup of the crumbs for the topping. Then stir the baking powder, baking soda, and salt into the remaining crumbs. Blend in the sour cream, almond extract, and egg. Spread the batter over the bottom of the pan and 2 inches up the side, about 1/4 inch thick. 

Pour filling over batter. Carefully spoon preserves evenly over filling. Mix reserved crumb mixture and almonds; sprinkle over preserves.

Bake springform pan 50-60 min.
11 X 7 inch dish 35-45 min., or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm or cooled. Store covered in refrigerator

I ate this at Wanda's home one time. BIG mistake!

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