This was supposed to be breakfast this morning. I did not use my time wisely, so I only had a bite before running out the door to be on time for church. What a lovely thing to come home to…for lunch! Yes, this was lunch today, yum.
1/2 cup butter, softened almost melted
2/3 cup sugar
1 tsp vanilla
1½ cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup sour cream
1/4 cup strawberry preserves
1 cup small diced/sliced fresh strawberries
Preheat oven to 350°. In large bowl cream butter and sugar by hand. Mix in eggs and vanilla. Stir together flour, baking soda, salt, cinnamon, and nutmeg. Gently stir dry ingredients into creamed mixture alternately with sour cream, just until blended. Spread half of cake batter in a sprayed 9″x9″ baking pan. Mix strawberry preserves and fresh strawberries. Spoon over batter in pan and gently spread. Spoon remaining batter over strawberry mixture and gently spread. Mix crumb topping…
2 Tbl butter, softened almost melted
3 Tbl brown sugar
3 Tbl flour
1/4 cup finely chopped walnuts
In a small bowl, mix butter, brown sugar, flour, and chopped nuts. Crumble topping evenly over cake batter. Bake for 30-35 minutes until golden brown.
One Year Ago Today: Chocolate Cupcakes with Chocolate Marshmallow Buttercream Frosting
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