Here’s a simple recipe for Strawberry Breakfast Cake. The strawberries burst with flavor, smothered in a moist shortbread-like cake. I switched out the vanilla extract for almond and topped the cake with a dusting of powdered sugar and whipped cream.
This is my kind of cake….a quick blending of ingredients (mostly pantry staples) poured into a skillet, and in 45 minutes you have a perfect beginning or ending for a special brunch.
Strawberry Breakfast Cake
1 cup sugar
3/4 cup unsalted butter, softened
3 eggs
¼ cup Strawberry Preserves
1 tablespoon vanilla
1 cup flour
½ cup almond meal or flour ( you can sub regular flour) **See Note Below
1 ½ teaspoon baking powder
2 pinches of salt
1 pint strawberries halved – or sub other fresh berries
1 teaspoon Lemon juice
maple syrup for drizzling- optional
powdered sugar for sprinkling – optional
**I used regular flour and subbed almond extract for the vanilla.
Heat oven to 325°F.
In a stand mixer or large bowl, cream butter and sugar together until fluffy. Add the eggs, one at a time, scraping down the bowl, and mix until combined. Add vanilla and preserves and whip well.
Whisk flours, baking powder and salt in a medium bowl then add it to the batter, until just combined.
Spoon the batter into a lightly greased 10 inch cast-iron skillet.
Arrange the strawberries, skin side up, all over the batter, covering it. Sprinkle the top with the lemon juice.
Bake until cake is golden and puffed, and a toothpick inserted into a center part of the cake comes out free of batter, about 45-55 minutes. Drizzle with maple syrup and sprinkle with powdered sugar.
Adapted from: Feasting at Home
