Strawberry Breakfast Cake
Ingredients
The cake
-
1
cup
sugar
-
¾
cup
unsalted butter, softened
-
3
pieces
eggs
-
¼
cup
Strawberry Preserves
-
1
tablespoon
vanilla
-
1
cup
flour
-
½
cup
almond meal or flour
-
1½
teaspoons
baking powder
-
2
pinches
salt
-
1
pint
strawberries, halved
-
1
teaspoon
lemon juice
Optional toppings
-
to taste
maple syrup
-
to taste
powdered sugar
Instructions
- Preheat the oven to 325°F.
- Cream the butter and sugar together until fluffy, then add the eggs one at a time, mixing well.
- Add the vanilla and preserves, and whip until combined.
- In a separate bowl, whisk together the flours, baking powder, and salt, then add to the batter until just combined.
- Pour half of the batter into a greased skillet, add optional strawberry preserves, then top with the remaining batter.
- Arrange the strawberries on top and sprinkle with lemon juice.
- Bake for 50-60 minutes until golden and a toothpick comes out clean.
- Serve with optional maple syrup and powdered sugar.
Nutrition Facts (estimated)
Servings
8
Calories
394
Total fat
20.6g
Total carbohydrates
45.1g
Total protein
5.4g
Sodium
134.3mg
Cholesterol
115.5mg
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