Strawberry Cream Brunch Cake

By melissawelch

Ingredients

• 2 1/4 all-purpose flour
• 3/4 cup sugar
• 3/4 cup butter
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sour cream
• 1 teaspoon almond extract
• 1 egg
• 1/2 cup strawberry preserves
• 1/2 cup sliced almonds
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 2 Tablespoons flour
• 1 egg

Preparation

Step 1

1. Preheat oven to 350 degrees. Spray a 10 inch springform pan and lightly flour.

2. Make filling: combine cream cheese, 1/4 cup sugar, 2 tablespoons flour, and one egg. Set aside.

3. 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 to make a thick batter.

4. Spread the batter over the bottom of the pan and 2 inches up the side, about 1/4 inch thick. Spread the cream cheese filling over top of the batter.

5. Spoon the strawberry preserves over top of the filling. (No need to measure extactly - just make sure the that filling is fairly well covered with the jam.) Mix the reserved crumb mixture with the almonds and sprinkle over top of the preserves.

6. Bake for 50 to 60 minutes until the filling is set and the crust is golden brown. Let cool for 15 minutes and then remove the side of the springform pan. Serve warm or cool.