Strawberry Jam Coffee Cake Food

STRAWBERRY BASIL COFFEE CAKE

Steps:

• For the crumb topping: In a medium bowl, mix together the brown sugar, flour, almonds and salt. Add the butter and stir to combine until the mixture is evenly moistened and crumbs form. Set aside.
• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• In a large bowl, combine the butter, brown sugar and granulated sugar. Using a handheld mixer on medium speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the sour cream, vanilla, salt and eggs. Beat on medium to combine. Add 1 1/2 cups of the flour, the baking powder and baking soda. Mix again until smooth, about 1 minute. Add the milk and mix again until smooth. Add the remaining 2 cups of flour and the lemon zest and fold with a rubber spatula, being careful not to overmix. Pour the batter into the prepared baking dish and sprinkle evenly with the strawberries and basil.
• Top with the crumb topping and bake until a toothpick inserted in the center comes out clean, 45 to 50 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.

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.

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 JAM COFFEE CAKE

Steps:

• Beat cream cheese and butter at medium speed of an electric mixer until creamy; gradually add 3/4 cup sugar, beating well. Combine eggs, milk, and vanilla; add to the cream cheese mixture. Beat well.
• Combine the flour and next 3 ingredients; add to the cream cheese mixture, mixing at low speed until blended.
• Spoon half of the batter into a greased and floured 13x9x2 inch pan. Combine the strawberry preserves and lemon juice; spread over the batter in the pan. Dollop the remaining batter over the strawberry mixture.
• Combine the pecans and brown sugar; sprinkle over the batter in the pan.
• Bake at 350 degrees for 35 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 15 minutes before serving. Cut into squares to serve.

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.

JAM SWIRLED COFFEE CAKE

Steps:

• Combine the flour, sugar, baking powder, and salt in a medium bowl and mix well. Cut in butter with a pastry blender or fork until crumbly. Add egg and milk and stir until just moistened.
• Spread in a well greased 9x9 baking dish. Spread both preserves over top using a knife to swirl the preserves through the batter. Don't swirl too much ~ you want to be able to see some swirls. Sprinkle evenly with the topping.
• Bake at 400º for 25-35 minutes. Use a toothpick to check for doneness.
• Topping: In a small bowl, mix all ingredients with a fork until crumbled.

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.

JAM SWIRL COFFEE CAKE

Steps:

• In a large bowl, cream together butter and sugar; add 3/4 cup of the flour and blend until mixture resembles crumbs; remove 2/3 cup for topping; reserve.
• To the remaining crumb mixture add baking powder, salt, soda, cinnamon, nutmeg and eggs; beat until smooth Add remaining 1 1/4 cup flour alternately with buttermilk, beating after each addition just until blended.
• Spread batter in a greased 9-inch-square baking pan.
• Drop teaspoonfuls of the berry preserves over the top of the batter; cut through the batter with a knife to marble the preserves through the cake.
• Work reserved mixture between fingers until it resembles coarse crumbs.
• Sprinkle over the top of the batter.
• Bake in a 375° oven for 35 minutes, or until a toothpick inserted in the center comes out clean.

STRAWBERRY JAM CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch round cake pans.
• Whisk flour, cinnamon, baking soda, nutmeg, and sea salt together in a bowl to distribute well.
• Stir jam and buttermilk together in another bowl.
• Cream sugar and butter together in a separate bowl until fluffy, about 5 minutes. Blend in the eggs, one at a time. Add the flour mixture in 2 parts, alternating with buttermilk and jam mixture in 2 parts. Divide batter between the prepared cake pans.
• Bake in the preheated oven until centers are slightly firm and a toothpick inserted into the centers comes out clean, about 40 minutes. Cool the cakes in their pans for 30 minutes; remove and let cool on a wire rack for 30 minutes more.
• Meanwhile, bring cream to a simmer over medium-low heat. Place chocolate chips in a bowl; pour hot cream on top. Let sit, without stirring, for 5 minutes. Stir in concentric circles until ganache is smooth. Let cool.
• Spread a thin layer of chocolate ganache on cooled cake layers; assemble and frost the top and sides. Sprinkle with toasted almonds.