STRAWBERRIES AND CREAM COFFEE CAKE
I made this yesterday to take to church this morning for the guys to have a little breakfast treat during their praise team practice. I'm happy to say I came home with an empty container. I personally like it best after a little refrigeration time...the jam and cream cheese firmed up and the flavors melded together nicely. It was...
Provided by Lisa Myrick
Categories Cakes
Time 1h5m
Number Of Ingredients 26
Steps:
- 1. For streusel, combine brown sugar, flour and oats in medium bowl. Cut in butter with pastry blender or with fingers to form course crumbs. (I pulse this in a small mini chopper). Stir in nuts if desired. Refrigerate until time to use.
- 2. For the filling, in a mixing bowl beat cream cheese until creamy. Add sugar and flour and beat until well mixed. Blend in vanilla extract and egg. Stir in sour cream. Set aside.
- 3. For the cake batter, cream together butter, sugar and vanilla. Add eggs, beating well after each addition. In a separate bowl, combine the flour, baking powder, and baking soda. Add the dry ingredients to the butter mixture alternately with the sour cream. Spread the batter evenly into a greased 9" square pan (or 8"..a little more cooking time may need to be added).
- 4. Carefully spread cream cheese filling over the batter, leaving about a 1/4" border around the edges. Drop teaspoons of jam/preserves onto the cream cheese filling. I used almost a 1/2 cup.
- 5. Evenly top with the streusel topping. Bake at 350 degrees for 30 to 40 minutes or until a toothpick inserted into the center comes out clean (jam may be on the tooth pick but that's okay...as long as it isn't actual cake batter). It took exactly 35 minutes in my oven.
- 6. Let cool on wire rack for 30 minutes. While it is cooling, prepare the glaze by stirring 1 - 2 tablespoons of strawberry jam into the powdered sugar. If it's too thick, add a little milk. Drizzle over the cake. Refrigerate to allow the cream cheese and jam to firm up.
STRAWBERRY CREAM CHEESE COFFEE CAKE
FLAVOR GALORE! This coffee cake makes a colorful dessert to serve guests. Servings slice well and the coffee cake makes a pretty presentation. Would make a wonderful brunch item. Easy preparation!
Provided by Seasoned Cook
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix sugar and flour. Cut in butter until mixture becomes coarse crumbs. Reserve 1 cup of crumbs and set aside.
- In remaining crumb mixture, add salt, baking soda, baking powder, milk, sour cream, 1 egg and vanilla extract. Mix well.
- Grease and flour a 9 inch springform pan. Spread batter over bottom and up 1 inch on sides forming a lip.
- In a small bowl, mix sugar, cream cheese and egg. Pour on top of batter in pan.
- Mix strawberry jam and hot water. Spoon onto cream cheese mixture. Sprinkle jam with reserved cup of crumbs. If using almonds, sprinkle on top.
- Bake in a 350 degree oven for approximately 45 minutes.
Nutrition Facts : Calories 646.6, Fat 32.1, SaturatedFat 19.6, Cholesterol 137.2, Sodium 423.4, Carbohydrate 82.2, Fiber 1.4, Sugar 45.3, Protein 8.4
STRAWBERRY COFFEE CAKE
Mildred Sherrer of Bay City, Texas enhances the mild berry flavor of this moist coffee cake with a crunchy cinnamon filling. Bake in a fluted pan, it's pretty enough to serve for an afternoon party or Sunday brunch.
Provided by Taste of Home
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream the butter and sugar. Add eggs; mix well. combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Beat in vanilla. Fold in the strawberries. Spoon half into a greased and floured 10-in. fluted tube pan., Combine the filling ingredients; sprinkle half over batter. Top with remaining batter and filling. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 342 calories, Fat 18g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 241mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
FRESH STRAWBERRY CREAM CHEESE COFFEE CAKE
From a recipe handout I got when I went picking strawberries. Moist and delicious! It taste like a strawberry cream cheese danish. It's easier than some recipes since the cream cheese is mixed into the batter and not used as a separate layer. You could also serve it as a dessert with ice cream on top like a cobbler.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine cream cheese, butter and sugar. Beat until light and fluffy.
- Stir in milk, eggs and vanilla.
- Sift together flour, baking powder, baking soda and salt; add to cheese mixture and mix until smooth.
- Spread half the batter in a greased and floured 13x9 inch baking pan. (The batter is VERY thick. It works best to put little blobs of it across the whole pan and then spread them with a knife. One reviewer says they used a 8x8 inch pan, but I haven't so I can't vouch for how it will turn out or how long you need to bake it.).
- Spread berries evenly over batter. Dot remaining batter over berries. Mix brown sugar and nuts; sprinkle evenly over cake.
- Bake 40 minutes. Serve warm or cold.
STRAWBERRIES AND CREAM COFFEE CAKE
This coffee cake uses cake flour and yeast, which help to give it an amazing texture. Posted at breadworld.com, this is the 2009 Northern Region State Fair winning recipe.
Provided by Pinay0618
Categories < 4 Hours
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- For cake: Combine flour and sugar. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumbs. Stir undissolved yeast, baking soda and baking powder into remaining crumbs. Combine sour cream and water; heat to very warm (120° to 130°F). Stir sour cream mixture, egg and extracts into flour mixture. Spread batter in greased 9 x 3-inch round OR heart shaped springform pan. Set aside while making filling.
- For filling: Combine cream cheese, sugar, egg and extracts; beat until smooth. Optional: tint to desired shade of pink with red food coloring (about 2 to 3 drops). Pour onto prepared cake batter. Top with jam and sprinkle with reserved crumbs and almonds. Allow to rise in a warm, draft free place for about 30 minutes or until cake almost doubles in height.
- Bake in a preheated 350°F oven for 45 to 50 minutes, until golden. Cool at least 2 hours. Store cake in refrigerator.
- Recipe Note: The light texture of this cake depends on cake flour. Do not substitute all-purpose flour.
Nutrition Facts : Calories 754.6, Fat 37.8, SaturatedFat 21.6, Cholesterol 142.5, Sodium 355.5, Carbohydrate 94, Fiber 2.1, Sugar 45.9, Protein 10.4
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