Strawberry Balsamic Breakfast Cake
For the glaze and berries:
- 1 lb fresh strawberries
- 1/2 cup brown sugar
- 1/2 cup Rocky Mountain Olive Oil Strawberry Dark Balsamic Vinegar
- 2 Tablespoons Rocky Mountain Olive Oil Butter Infused Olive Oil
- 1 Tablespoon honey
For the Cake:
- 1 cup sugar
- 1/4 cup Rocky Mountain Olive Oil Strawberry Dark Balsamic Vinegar
- 1/2 cup buttermilk
- 3 eggs
- 2/3 cup Rocky Mountain Olive Oil Butter Infused Olive Oil
- 1 3/4 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Preheat the oven to 350 degrees F.
Grease and 8" cake pan. Line the bottom with a circle of parchment paper so it won't stick and spray again.
Wash strawberries, remove the stems and slice vertically. Arrange them in a spiral, starting with the outside layer and overlapping slightly at the bottom of the pan.
Combine the brown sugar, Strawberry Balsamic Vinegar, Butter Olive Oil and honey in a pan and whisk to emulsify. Bring to a boil and stir frequently until thickened enough that it drips slowly off the stirring spoon. Remove from the heat and pour carefully over the arranged strawberries at the bottom of the plan.
To make the cake batter, start by adding the sugar, buttermilk, Strawberry Balsamic, Butter Olive Oil, and eggs into one bowl and whisk together. In a separate, large bowl, add in the flour, baking powder and salt and whisk together. Then add your wet ingredients to the dry ingredients in three stages, stirring to mix together each time.
Slowly and carefully pour the batter over the strawberries so they stay in place.
Bake the cake for approximately one hour, until a toothpick comes out clean.
Cool for 10 minutes, then run a knife between the cake and pan to loosen it before turning it onto a plate. Remove the parchment paper to reveal the strawberry swirl and enjoy!