Strawberry Cream Cheese Coffee Cake, a delicious coffee cake with 3 layers of yumminess.
To Read More, Click On Recipe Title
After you have made the three components to the cake, it's time to layer them together. Spread the batter in the greased 8 inch springform pan lined with parchment paper. Spread the batter 1/2 an inch up the sides of the pan, making somewhat of a well.
Spread the cream cheese layer on top of the cake batter, but not going to the edge of the pan. Stay inside the little well you made.
Take your finally layer, the strawberry filling ( you can use strawberry or blueberry jam instead of making the filling) and spread it on top of the cream cheese layer, again staying within the little well you've made.
Take the reserved crumbs and sprinkle them over the top of the cake. Bake at 350 degrees for about 50 minutes. Let the cake cool on a wire rack 20 minutes before taking the ring off the pan.
This cake lasted as long as it took to cool down to cut at our house. My husbands friends ate most of it! I guess it's time to get back in the kitchen again. Enjoy!
To Print The Recipe, Click Here.
Strawberry Cream Cheese Coffee Cake
Food Wanderings In Asia
Butter Cake & Crumb Topping
2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, cold and cut into chunks
1/2 tsp baking soda
1/2 tsp baking powder1/4 tsp salt
3/4 cup sour cream (full fat)
1 large egg
1 tsp vanilla extract
Cream Cheese Filling
1 - 8oz cream cheese, room temperature
1/4 cup sugar
1 large egg
Strawberry Filling ( You can skip this step and use 1 cup or so of Strawberry Jam)
1 1/2 cup fresh strawberries, cut into pieces
3 tbsp sugar
3 tsp water
1.5 tsp cornstarch
Preheat the oven to 350F. Line an 8 inch round pan with removable bottom with non-stick baking paper.
Prepare the strawberry jam.
Combine the cornstarch and water to make a slurry in a bowl. Mix the strawberries and sugar in a pan. Cook over low heat until the strawberries release their juices about 5 minutes, then add the cornstarch mix and stir until well combined. Stir for another minute or two until it has thickened. Remove from heat. Let cool to room temperature while you prepare the rest of the cake.
Prepare the cream cheese filling.
Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined. Set aside.
Prepare the cake.
Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.
In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.