What if I told you I wasn’t fond of a recipe I made, would you make it? Would you take my word for it or would you simply appreciate my honesty and take the chance?
I’ve always been very candor of my experiences in the making and tastings of my recipes, whether a cake could take more than 6 hours of continuous labor to complete or that a cookie I’ve had was one of the best. In every case, you’re getting the truth of my opinion. I avoid white lies at all cost because I believe the only person it helps, is yourself. In addition, I avoid speaking too adversely on a recipe to where you wouldn’t want to try it. I tend to and would prefer, to switch gears and focus on the positives from another person’s perspective to let you have that option. After all, what I like and what you may like can be quite different. I think it would be a shame to have made a recipe and withhold it because only I am not overly ecstatic about it. That to me is just silly. I know somewhere out there, there will be someone who will look at this cake and/or read the ingredients and think to themselves, this has all the flavor and texture they were looking for.
By now you’ve probably guessed it, I wasn’t crazy about this brunch cake but do you believe me when I tell you everyone else who I have pawned it off to (my grandparents, my sister and her fiancé) have all enjoyed it? In fact, enjoyed is an understatement. They LOVED it. Loved it so much, even my sister felt the need to reach out not just once but TWICE to let me know how much she loved this cake. By the way, as mentioned in this post here, she hates cake!
So as they say, to each his own. Sometimes there’s no explanation for it. Why I may never understand how is it that I like strawberries, I enjoy almonds and I especially love cake! So what the heck happened here? Beats me. I may never know. Maybe I was having an off day.
Regardless of my opinion, I can see why others would like it. We eat first with our eyes. Look at it this way, you wouldn’t be here right now reading this description if at some level you were not motivated to get here. There was something about these images whether it be the slice, the filling, the crumb, the name, whatever it was, it lured you in. Take that and go for it! Try this out and let me know what was your take on this brunch cake.
- 1 (8 oz.) package cream cheese, softened
- ¼ granulated sugar
- 2 tablespoons all-purpose flour
- 1 large egg
- 2 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup unsalted butter, cold and cut into 1/4 –inch slices
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sour cream
- 1 teaspoon almond extract
- 1 large egg
- ¾ cup strawberry or raspberry preserves
- ½ cup sliced almonds
- Heat oven to 350°F. Using a baking spray with flour, generously coat bottom and sides of a 10-inch springform pan or an 11x7 (2-quart) baking pan.
- In a small bowl, mix all filling ingredients until smooth; set aside.
- In a large bowl, whisk 2 ¼ cup flour and ¾ cup sugar. Toss in sliced butter to coat. Using a pastry blender, cut into the butter until the mixture resembles coarse crumbs about the size of small peas. Reserve 1 cup of crumb mixture; set aside.
- Mix in baking powder, baking soda, salt, sour cream, almond extract and egg until just combined. Spread batter onto prepared pan up 2 inches from sides and about 1/4-inch thick from bottom of pan to create a shallow well for the filling.
- Pour and spread filling evenly into the well making sure it does not touch the sides of the pan. Evenly spoon the preserves over the filling.
- Mix almonds with the reserved crumb mixture and sprinkle over the preserves or over the entire cake.
- Bake for 50 to 60 minutes if using a 10-inch round springform pan or 35 to 45 minutes if using an 11x7-inch baking pan. Cake is ready when golden brown and the filling is set.
- Serve warm or chilled. Keep any remaining cake covered and stored in refrigerator.
Have you made any of my recipes? I would love to see them. Snap a pic and use the #urbanbakes on your public Instagram and Twitter.
Recipe adapted from (p. 92) Betty Crocker Cookbook.