Strawberry Balsamic And Olive Oil Breakfast Cake

Name: Strawberry Balsamic And Olive Oil Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Golden balsamic vinegar glaze and strawberry spiral; 1 pound fresh strawberries; 1/2 cup brown sugar; 1/2 cup golden balsamic vinegar; 2 tablespoons olive oil; 1 tablespoon honey; Cake; 1 cup sugar; 1/4 cup golden balsamic vinegar; 1/2 cup buttermilk; 3 eggs; 1 3/4 cups cake flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2/3 cup olive oil

Servings: persons

Golden balsamic vinegar glaze and strawberry spiral
1 pound fresh strawberries
1/2 cup brown sugar
1/2 cup golden balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
Cake
1 cup sugar
1/4 cup golden balsamic vinegar
1/2 cup buttermilk
3 eggs
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup olive oil

1
Preheat the oven to 350 degrees F.
2
Spray an 8-inch cake pan with olive oil spray. Line the bottom with a circle of parchment paper (this is an important step -- it will help your cake release from the pan after baking without disturbing the arrangement of your strawberries). Spray again with olive oil.
3
Remove stems and slice strawberries vertically. Arrange them in a spiral, starting with the outside layer and overlapping slightly at the bottom of the cake pan.
4
Combine the brown sugar, golden balsamic vinegar, olive oil, and honey in a stainless steel pan and whisk to emulsify. Bring to a boil and stir frequently until thickened enough that it drips more slowly from your stirring spoon. Remove from heat and pour carefully over the arranged strawberries.
5
To make the cake batter, start by whisking together in one bowl the sugar, buttermilk, vinegar, and eggs.
6
In another bowl, whisk together your dry ingredients: the flour, baking powder, and salt.
7
Add your wet ingredients to your dry ingredients in three stages, stirring to incorporate each time.
8
Add your olive oil in 3 stages, folding and stirring to incorporate each time.
9
Slowly and carefully pour the batter over the strawberries. Don't pour too rapidly, or you'll displace your carefully-arranged spiral.
10
Bake for approximately an hour. The cake is done when the top is golden and it has pulled away slightly from the edges of the pan.
11
Cool for 10 minutes, and then run a knife between the cake and the pan to make sure it is completely loosened.
12
Put a flat plate atop the pan, and then, using potholders to protect your hands, quickly flip the cake while holding the plate tightly to the pan.
13
Slowly lift the pan, and the cake will be sitting, covered in parchment paper, on the plate. Peel off the parchment paper and be greeted by a beautiful spiral of sweet-tart fruit atop a golden cake.

1277

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Golden balsamic vinegar glaze and strawberry spiral, 1 pound fresh strawberries, 1/2 cup brown sugar, 1/2 cup golden balsamic vinegar, and more.

Yes, Strawberry Balsamic And Olive Oil Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!