Strawberry Breakfast Cake
Total Time
1 hour and 15 minutes
Prep Time
15 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(9)
Ingredients
8 servings
- 1 cup sugar
- 3/4 cup unsalted butter, softened
- 3 eggs
- ¼ cup Strawberry Preserves, (plus more for filling-optional)
- 1 tablespoon vanilla
- 1 cup flour ( try whole wheat or gluten free!)
- ½ cup almond meal or flour ( you can sub regular flour)
- 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
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Preparation
Step 1
Heat oven to 325°F.
Step 2
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.
Step 3
Whisk flours, baking powder and salt in a medium bowl then add it to the batter, until just combined.
Step 4
Spoon the 1/2 of the batter into a lightly greased 10 inch cast-iron skillet. At this point, you could spoon little dots of strawberry preserves (another 1/4 cup) then top with the remaining batter. (This is optional, feel free to leave the extra preserves out if you like.)
Step 5
Arrange the strawberries, skin side up, all over the batter, covering it. Sprinkle the top with the lemon juice.
Step 6
Bake until cake is golden and puffed, and a toothpick inserted into a center part of the cake comes out free of batter, about 50 -60 minutes. Drizzle with maple syrup and sprinkle with powdered sugar.
Step 7
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