Strawberry And Cream Coffee Cake Food

FRESH STRAWBERRY CREAM CHEESE COFFEE CAKE

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.

GLAZED STRAWBERRY JAM-FILLED COFFEE CAKE

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

STRAWBERRY COFFEE CAKE

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.

STRAWBERRY SOUR CREAM COFFEE CAKE WITH RUM GLAZE

Steps:

• For the crumb topping: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.
• For the glaze: When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

STRAWBERRY COFFEE CAKE WITH COCOA CRUMBS

Steps:

• For the crumb topping: Combine the flour, brown sugar, cocoa powder, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the strawberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.
• For the glaze: When the cake is cool, whisk the confectioners' sugar and milk together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

STRAWBERRY CREAM CHEESE COFFEE CAKE

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.

STRAWBERRY SOUR CREAM COFFEE CAKE

Steps:

• Mix 1/4 c sugar with cornstarch, set aside.
• Simmer strawberries and water until tender. Mix in sugar mixture and simmer until thickened, stirring often. Set aside.
• Combine 1/2 c flour, 3/4 c sugar, baking powder, baking soda, and cinnamon. Cut in 1/4 c butter till four has course, lumpy texture. Make a well in bowl.
• In another bowl, beat up egg with vanilla, sour cream and sour milk.
• Pour egg mixture into flour and stir until everything is moist. Batter will be lumpy.
• Spread about three quarters of the batter into an ungreased 9x9 pan. pour fruit over that. drop the remaining batter in small clumps over the fruit.
• Mix up the 1/4 c flour with brown sugar and cut in 2T butter. Sprinkle over coffee cake.
• Bake at 350 for 45 minutes until golden brown. My strawberry filling bubbled over in the oven, so I recommend putting some foil under the pan.

STRAWBERRY COFFEE CAKE

Steps:

• In lg saucepan, combine strawberries and cornstarch til blended.
• Bring to a boil over medium heat, stirring constantly.
• Cook and stir 2 minutes or until thickened.
• Remove from heat.
• Stir in cinnamon, almond and 1/2 teaspoons vanilla, set aside.
• In lg. bowl, combine flour and sugar.
• Cut in butter til mixture is crumbly.
• *Set aside 1/2 cup for topping.
• Add baking powder, soda and salt to the remaining flour mixture.
• Stir in buttermilk, 1 teaspoons vanilla and beaten egg til moistened.
• Spread 1 1/2 cups batter into greased 8" square baking dish.
• Carefully spread/top with strawberry mixture.
• Drop remaining batter by Tbls. over strawberry mixture.
• Sprinkle with reserved crumb mixture.
• Bake at 350º for 35-40 minutes or til golden brown.
• Cool on wire rack.

STRAWBERRIES AND CREAM COFFEE CAKE

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.

FRESH STRAWBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
• Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
• Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
• Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.