I had a tin of strawberry rhubarb filling in the larder that I wanted to use up and so I decided to make a lovely breakfast cake with it. I am not a person who really enjoys eating things like eggs for breakfast, but give me a cake for breakfast, and I am all in!
I guess that means I have a bit of a sweet tooth. Either that or I just love cake. Maybe both. Or maybe I am just a person that likes cake for breakfast!
This breakfast cake consists of a lovely plain sour cream cake base. Dollops of the fruit filling are dropped haphazardly and evenly spaced over the top of the cake batter in the pan and then flaked almonds are scattered over top before it is baked.
The fruit filling settles into the cake creating sweet pockets of fruit that are quite delicious. I have seen similar versions of this cake on the internet, but they use cake mixes. I did not want to use a cake mix. I like to make my cake for the base from scratch. It is really not all that complicated and uses simple ingredients as well. Things you can pronounce.
Not that I am against cake mixes. I use a cake mix every now and then, but I like to bake from scratch as much as possible, and yes, I do know using a tinned fruit filling flies in the face of that. But hey. You learn to pick your battles in life and today I wanted to make my cake from scratch and I had a tin of filling that needed using up.
I absolutely love the flavor combination of strawberries and rhubarb. It is not the season for either one, and so I can justify my use of the tinned filling from that perspective I suppose!
Oh how I miss the Yorkshire forced rhubarb which is in season at this time of year in the U.K. It is a beautiful pink color and has a lovely flavor. Its grown under tubs in the fields in Yorkshire which is a county in the North East of the U.K. Rhubarb grows really well there.
Rhubarb is a plant which is native to Siberia and it likes cold, rain and a soil which is rich in nitrogen, all of which are found in Yorkshire. I have never seen beautiful pink rhubarb like that growing anywhere else.
WHAT YOU NEED TO MAKE GLAZED STRAWBERRY RHUBARB BREAKFAST CAKE
Simple ingredients and not a lot of them. I like simple recipes like this one.
For the cake:
- 1 1/4 cups (175g) plain all purpose flour
- 3/4 cup (150g) granulated sugar (In the UK use castor)
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (240g) dairy sour cream (I use full fat)
- 1/3 cup (80ml) water
- 3 large free range eggs
- 1 can strawberry and rhubarb pie filling (4 serving/1 pie size)
- 4 TBS flaked almonds
- 1 1/2 cups (195g) icing sugar, sifted
- 2 TBS milk
- 1/4 tsp vanilla extract
Everything is pretty self explanatory. There is nothing really out of the ordinary here. Ordinary baking cupboard ingredients. I have not every made this cake with self rising flour. I suppose you could, but you would still have to add the baking soda so that it reacts with the sour cream and gives your cake lift.
As I always say, I use free range eggs, but you are under no obligation to do so. It is just a personal choice of mine.
The pie filling I buy is found in the baking section of the shops. It comes in many flavors, not just strawberry rhubarb. I did also find a recipe online to make your own from scratch on a page called Inspired By Charm. It looks really good.
I know that in the U.K. there is not a lot of choice when it comes to canned pie fillings, so that would certainly be a good option there. You could make it the day before and put it in the fridge overnight, ready to use in the morning.
HOW TO MAKE GLAZED STRAWBERRY RHUBARB BREAKFAST CAKE
You will be amazed at just how simple this cake is to make. I am sure you could adapt it to many other flavors of pie filling as well, such as blueberry, apple or peach!
Preheat the oven to 350*C/180*C/ gas mark 4. Butter and flour a 9 by 13 inch baking dish, tapping out any excess flour. Set aside.Whisk the eggs, sour cream, and water together in a bowl until smooth.
Sift the flour, soda , baking powder and salt together into a bowl. Beat this mixture into the wet ingredients. Mix together to combine. It will be lumpy, but that's okay. Spread into your prepared pan.
Drop the pie filling by large dollops on top of the batter, leaving a bit of space in between each. Sprinkle the almonds over top.
Bake in the preheated oven for 30 to 35 minutes or until the cake tests done. A toothpick inserted into the cake part should come out clean and the cake will have started to pull away from the sides of the pan.
Whisk the glaze ingredients together while the cake is baking. Whisk everything in a bowl until smooth and of a drizzle consistency.Let the cake cool for 10 minutes, then drizzle the glaze over top decoratively. Serve warm and cut into squares.
This was a really, really delicious cake. I thought the strawberry and rhubarb filling went really well with the simplicity of the cake batter itself. If you don't like almonds, you could sprinkle toasted pecans or walnuts over top.
The glaze it it's crowning glory. Don't skip it if you can help it! The cake itself is not overly sweet, so the glaze adds a lovely touch. I flavored it with vanilla, but you could use almond if you would rather. I just thought vanilla would go much better with the rhubarb and berry flavors!
If you are as big a fan of having cake for breakfast as I am, you might also enjoy the following!
RASPBERRY & ALMOND BREAKFAST CAKE - This is a lush a raspberry cream cheese coffee cake that makes a beautiful breakfast cake. Not flavored with coffee, but meant to be enjoyed with a hot drink, this cake boasts a cake type of bottom, flavored with almond and vanilla and enriched with sour cream. Sour Cream not only makes for an incredibly moist cake, but also rich with both white and brown sugars. Prior to baking it is topped with a cheesecake filling, which is then topped by a sweet fresh raspberry layer. Altogether delicious!
CINNAMON CRUMBLE BREAKFAST CAKE - The smell when this lovely cake is baking will have everyone jumping out of bed and scrambling down to the kitchen for breakfast! It smells amazing! Loaded with plenty of cinnamon flavor, from the inside out. Drizzled with a vanilla cream cheese glaze. This cake is like a big huge cinnamon roll, which you cut into wedges to serve. Everyone love LOVES this one!
Yield: one 9 by 13 inch cakeAuthor: Marie Rayner
Glazed Strawberry Rhubarb Breakfast Cake
Prep time: 10 MinCook time: 35 MinTotal time: 45 MinThis is a fabulous breakfast cake with fresh spring flavors. It goes together quickly and tastes delicious! It is perfect for entertaining!Ingredients
For the cake:- 1 1/4 cups (175g) plain all purpose flour
- 3/4 cup (150g) granulated sugar (In the UK use castor)
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (240g) dairy sour cream (I use full fat)
- 1/3 cup (80ml) water
- 3 large free range eggs
- 1 can strawberry and rhubarb pie filling (4 serving/1 pie size)
- 4 TBS flaked almonds
- 1 1/2 cups (195g) icing sugar, sifted
- 2 TBS milk
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350*C/180*C/ gas mark 4. Butter and flour a 9 by 13 inch baking dish, tapping out any excess flour. Set aside.
- Whisk the eggs, sour cream, and water together in a bowl until smooth.
- Sift the flour, soda , baking powder and salt together into a bowl. Beat this mixture into the wet ingredients. Mix together to combine. It will be lumpy, but that's okay. Spread into your prepared pan.
- Drop the pie filling by large dollops on top of the batter, leaving a bit of space in between each. Sprinkle the almonds over top.
- Bake in the preheated oven for 30 to 35 minutes or until the cake tests done. A toothpick inserted into the cake part should come out clean and the cake will have started to pull away from the sides of the pan.
- Whisk the glaze ingredients together while the cake is baking. Whisk everything in a bowl until smooth and of a drizzle consistency.
- Let the cake cool for 10 minutes, then drizzle the glaze over top decoratively.
- Serve warm and cut into squares.
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