Strawberry Sour Cream Streusel Cake Food

STRAWBERRY SOUR CREAM STREUSEL CAKE

Steps:

• Prepare strawberry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.
• Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
• Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
• Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
• Bake cake until lightly golden, about 45 minutes. Cool completely 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.

SOUR CREAM STREUSEL COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Spread half the batter into a greased 13x9-in. baking pan or dish. , In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Dollop with remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.

STRAWBERRIES WITH SOUR CREAM

Steps:

• In small bowl combine sour cream, vanilla, and maple syrup. Whisk together and pour over strawberries and serve.

SOUR CREAM-STREUSEL COFFEE CAKE

Steps:

• Pre-heat oven to 350 degrees.
• butter a bunt pan and set aside.
• In a small bowl mix together the walnuts, brown sugar, cinnamon, cocoa and currants.
• In a medium bowl sift together the flour, baking soda and baking powder.
• In a large bowl beat the butter and white sugar until well blended.
• Beat in eggs one at a time.
• Mix dry ingredients and sour cream alternately into butter mixture.
• Beat on high for 1 minute.
• Pour 1/3 of the batter into the prepared bundt pan.
• Sprinkle with half of the nut mixture.
• Spoon 1/3 of the batter over the nut mixture, sprinkle with the remaining nut mixture and top with the remaining batter.
• Bake for 1 hour or until a toothpick inserted in the deepest part comes out clean.
• Remove from oven and allow to cool for 10 minutes on a rack.
• Invert pan on the same rack and remove cake.
• Allow to cool for 1 hour then transfer to a serving platter.
• Whisk powdered sugar and milk in a small bowl until smooth.
• Drizzle over coffee cake and sprinkle with nuts.
• Serve warm or at room temp.

ULTIMATE STREUSEL CAKE

Steps:

• Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 10-inch Bundt pan (or other tube pan with 3-quart capacity); set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla; stir until combined. Add the reserved flour mixture and sour cream, and stir just until well combined. Spoon half the batter into the bottom of the prepared pan. Make a well in the batter, and crumble 2/3 of the streusel mixture into the well. Top with remaining batter, smoothing top. Sprinkle remaining streusel evenly over the top. Bake until golden brown and a cake tester comes out clean, about 1 hour.
• In a medium bowl, whisk together the confectioners' sugar and milk until well combined; set aside, covered with plastic wrap, until ready to use. Cool cake until just warm before drizzling with icing.

SOUR CREAM STRAWBERRY MUFFINS

Steps:

• Mix together dry ingredients.
• Mix together eggs, melted butter, sugar, and sour cream.
• Sift dry ingredients into the egg mixture and add strawberries.
• Bake at 350º for 25 to 27 minute.

STREUSEL STRAWBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cream of tartar, baking soda and salt. In another bowl, combine eggs, yogurt and sour cream; stir into dry ingredients just until moistened. Fold in strawberries. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine the brown sugar, flour and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

THE ULTIMATE SOUR CREAM CRANBERRY-STREUSEL BUNDT CAKE

Steps:

• Set oven to 350°.
• Generously butter a 12-cup Bundt pan (can use a tube pan also).
• In a bowl mix together all streusel ingredients; set aside.
• For the cake: sift together the flour, baking powder, baking soda and salt.
• In a large bowl using an electric mixer cream the butter and sugar with vanilla for 5-6 minutes.
• Beat in eggs one at a time until well blended.
• Add in sour cream until well blended.
• Mix in the flour mixture alternately into butter mixture in 3 additions; then beat on high speed for 1 minute.
• Pour 1/3 of the batter into prepared baking pan.
• Sprinkle with half of the streusel mixture.
• Spoon another 1/3 batter over the streusel mixture.
• Sprinkle with remaining streusel mixture, and then spoon the remaining batter over.
• Bake cake for about 1 hour or until cake tests done (it might take more or less time to bake).
• Cool for about 15 minutes, then carefully run a knife around the sides of the pan to loosen cake.
• Turn the cake out onto a rack to cool completely.
• In a bowl whisk together the confectioners sugar and 2 tablespoons whipping cream adding/whisking in more whipping cream to create a THICK glaze (make sure it is thick enough to cling to the cake).
• Drizzle over the cake.