Friday, April 8, 2011

Strawberry Coffee Cake

In honor of National Coffee Cake Day, I made a Strawberry Coffee Cake.  Well, National Coffee Cake day was yesterday, and I made this delicious coffee cake on Saturday, but today is the day that I am going to officially celebrate.  I had no idea there actually was such a thing as National Coffee Cake day until yesterday when I read One Perfect Bite, but I thought I would still honor coffee cakes around the world by sharing this delicious recipe with you.  Plus my mother asked me to find some good breakfast recipes.

This Strawberry Coffee Cake was one of those recipes that makes your whole house smell amazing.  It truly smelled like a strawberry candle had been burning in my house for hours.  The taste was the same, well, not waxy like a candle, but the same sweet, vanilla-ee, strawberry-ee, cake-ee aroma is also what you taste with each bite.  Strawberry goodness inside, crumbly goodness on top, with a perfectly moist cake layered in between.  Together its all wrapped up into one sweet little package.   Delicious.  Mom, you will love this for breakfast with your friends.

I'm curious though...being that it is National Coffee Cake day...what is your favorite coffee cake?  What flavors are in it?  What kind of pan do you bake it in?  Do you like it with or without a crumbly topping, some kind of fruit, filling, and/or nut(s)?  Where did you find the recipe?  I would love to try some more varieties and I need your help.

Strawberry Coffee Cake
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Strawberry filling
1 heaping cup sliced strawberries
1/3 cup sugar
2 tablespoons cornstarch
2 teaspoons water

3 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1/8 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

8 ounces sour cream

1.  To make the filling:  Combine strawberries, sugar, water, and cornstarch in small saucepan.  Cook over low heat 5-7 minutes, stirring constantly until sauce is thickened and strawberries are soft and somewhat broken down.  Remove from heat and set aside to cool.

2.  To make the topping:  Combine butter, flour, and sugar in a small bowl.  Use pastry cutter, two knives, or fingers to combine ingredients until crumbly.  Set aside.

3.  To make the cake:  Preheat oven to 350 degrees F and adjust oven rack to upper third of oven.  Grease and flour a 9-inch springform pan, knocking out any excess flour;  set aside.  Cream butter and sugar until light and fluffy, about 3 minutes.  Add eggs one at a time, beating well after each addition.  Add vanilla and almond extracts.

4.  Sift together flour, baking powder, baking soda, and salt.  Add flour mixture to the creamed butter in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour.  Beat just until combined.

5.  To assemble:  Spoon 2/3 of the batter into the prepared pan.  Spread the cooled strawberry mixture over the batter to approximately 1/2-inch to the sides of the pan.  Spoon remaining batter over strawberries and spread evenly.  Evenly sprinkle streusel topping over batter.


6.  Bake for 60-70 minutes, or until a knife inserted into the center of the cake comes out clean and the center appears firm. 

Recipe adapted from joythebaker

This recipe is linked to It's a Keeper, Sweet Tooth Friday, Foodie Friday, and Fat Camp Friday.


Inspired2cook said...

Yum! I'm going to have to try your recipe!!! I'm always looking for new coffee cake recipes.

Anonymous said...

How much sour cream is to be used?

Mamahollioni said...

Oh my apologies. I corrected the ingregient list. The recipe calls for 8 ounces sour cream.