|Homestead Lodging Recipes|
|~Strawberry Cream Brunch Cake~|
2-1/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. sour cream
1/2 to 1 tsp. almond extract
1/2 cup (needs more!!) strawberry or raspberry preserves
1/2 c. sliced almonds
Cream cheese filling:
1 pkg -8oz- cream cheese, soft
1/4 c. sugar
2 Tbsp. flour
|~~~~~~~~~~Courtesy of Homestead Lodging.net~~~~~~~~~~|
1. Heat oven to 350. Grease bottom and side of springform pan (10x13) or rectangular baking dish (11x7x 1-1/2) with shortening; lightly flour. Make cream cheese filling; set aside.
2. Mix flour and sugar in large bowl. Cut in butter, 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 in. up side (about 1/4 in. thick) of pan. Pour cream cheese filling over batter.
3. Carefully spoon preserves evenly over filling. Mix reserved crumb mixture and sliced almonds; sprinkle over preserves.
4. Bake 50-60 min (springform pan) or 35-45 (rectangular pan) or until filling is set and crust is golden. Cool 15 minutes; removed side of springform pan.
Serve warm or cool. Store in refrigerator.