Strawberry Basil Coffee Cake Food

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.

STRAWBERRY COFFEE CAKE WITH PEANUT BUTTER STREUSEL

Steps:

• HEAT oven to 350 degrees F. Coat 9x9-inch baking pan with no-stick cooking spray.
• COMBINE sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan.
• COMBINE peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam.
• BAKE 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.

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.

BASIL CAKE WITH BALSAMIC STRAWBERRIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Generously grease a fluted tube pan (such as a Bundt®).
• Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
• Pour batter into prepared pan.
• Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
• Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
• Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.
• Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.

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.