A simple recipe for Strawberry Breakfast Cake- perfect for a special brunch or morning gathering (like Mother’s Day) that can be made Gluten-free!
Here’s a little Mother’s day inspiration… Strawberry Breakfast Cake! What mom wouldn’t want their breakfast cake, and eat it too, in bed. A sweet treat for mom this Sunday morning.
The nice thing about this recipe is it can also be made with gluten-free flour or whole wheat flour – both turn out lovely. Almond flour gives it a delicious rich density, almost like a torte. Fresh seasonal strawberries are not only pretty, they are sweet and juicy, and full of flavor- but know that other fresh berries will work too. Strawberry preserves are spooned into the middle of the cake before baking.
This week I’ve partnered with Bonne Maman and what I personally like about these preserves and this brand is they are non- GMO verified and use no high fructose corn syrup, no artificial colorings or flavorings. Simple real ingredients. It tastes like real homemade preserves- and it’s packaged in a very cute french style jar. In case you were wondering Mamam means grandmother, or “granny” in french. Good Granny.
Make the easy batter in a stand mixer, then pour it into a lightly oiled skillet.
Top with fresh strawberries.
Bake for 50-60 minutes.
When it comes out it will be deliciously golden.
Sprinkle with powdered sugar or drizzle with maple syrup.
Simple and tasty!
Strawberry Breakfast Cake
A simple recipe for Strawberry Breakfast Cake, a perfect beginning or ending for a special brunch. Can be made gluten-free.
- Prep Time: 15
- Cook Time: 60 min
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Gluten Free Adaptable
- Cuisine: Breakfast
Ingredients
- 1 cup sugar
- 3/4 cup unsalted butter, softened
- 3 eggs
- ¼ cup Strawberry Preserves
- 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
Instructions
Heat oven to 325°F.
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.
Whisk flours, baking powder and salt in a medium bowl then add it to the batter, until just combined.
Spoon the batter into a lightly greased 10 inch cast-iron skillet.
Arrange the strawberries, skin side up, all over the batter, covering it. Sprinkle the top with the lemon juice.
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.
Can I make this in a Springform pan instead?
I think so but I haven’t tried it in a Springform. If you do try, place over a baking sheet in case of leakage. Perhaps line with parchment?
So, so good.
★★★★★
I’m in the process of making this recipe rn and it’s not hard to do and I’ll keep you updated on how it tastes…so update its been in there for 40 minutes and everything but the middle is cooked so giving it another 5 minutes and I tasted a part that was done and it was really good so thank you for this amazing recipe
Thank you it looks delicious! I wonder if we can use egg substitute for this recipe.
I haven’t tried it, but I bet egg-replacer would work.
Cake for breakfast sounds like the most amazing thing ever, for mother’s day and every other day after that! I like the idea of using Almond Meal and the denser, torte like result it would give. And I’ve been seeing so much of Bonne Maman preserves around lately that I’ve ordered a couple of jars. Can’t wait to try them!
The jars are adorable aren’t they? Kind of cheer me up every time I look at the happy checkered lid. 🙂