Breakfast Cakes Desserts Explore Recipes

Strawberry Breakfast Cake

Made with fresh juicy strawberries tucked into a moist sour cream batter. Not overly sweet, this cake is terrific served for breakfast, brunch or as a light dessert.


Ingredients

  • 2 1/4 cups unbleached all-purpose flour, divided
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 1 cup sour cream (8-ounces)
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 cup quartered strawberries, plus 1/2 cup halved strawberries for top
  • 2 teaspoons coarse sugar for garnish

Instructions

  1. Preheat oven to 350F. Lightly coat a 9×9-inch pan with vegetable cooking spray, then line with a piece of parchment paper, leaving an overhang on two sides.
  2. In a large mixing bowl whisk together 2 cups of the flour, salt, baking powder, baking soda and 3/4 cup of granulated sugar. Make a well in the center and set aside.
  3. In a small bowl combine 1 cup of the chopped, quartered strawberries with the remaining 1/4 cup of flour. Toss to coat.
  4. In a separate small mixing bowl, combine the sour cream, melted cooled butter, vanilla and the lightly beaten eggs. Fold together with a rubber spatula until blended. Add the sour cream mixture to the flour and sugar. Fold together until the dry ingredients are moistened. Gently fold in the 1-cup of chopped strawberries. Spoon the batter into the prepared pan and spread evenly. Allow the cake batter to rest at room temperature for 15 minutes before baking.
  5. Scatter the remaining 1/2 cup of sliced strawberries on top of the cake batter, then sprinkle with coarse or granulated sugar. Bake at 350F for 35-45 minutes or until a toothpick inserted in the center comes out with no wet batter. The top should be light golden brown.
  6. Cool slightly before serving either warm or at room temperature. Store leftovers in the refrigerator.


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