STRAWBERRY ALMOND POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
- For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
- Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
- For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.
STRAWBERRY COFFEE CAKE
I love strawberries, and this is a wonderful recipe with a hint of cinnamon, vanilla and almond. Hope you try it!
Provided by Wildflour
Categories Breads
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 547.5, Fat 24.7, SaturatedFat 15.1, Cholesterol 97.5, Sodium 392.6, Carbohydrate 75.1, Fiber 2.3, Sugar 35.8, Protein 7.6
DELICIOUS STRAWBERRY ALMOND COFFEE CAKE - A GUILT FREE INDULGENCE!
This very easy and fun cake made from scratch is a moist, light cake good as a dessert, breakfast, or brunch. A berrylicious delight which can satisfy a baker's ache to bake! Your home will just smell wonderful while it is baking and cooling.
Provided by Manasi
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
- Mix strawberries and 3 tablespoons brown sugar together in a bowl.
- Mix flour, 1/3 cup brown sugar, baking powder, baking soda, and salt in a separate large bowl. Whisk yogurt, melted butter, vanilla extract, and egg in a third bowl. Stir yogurt mixture, alternating with milk, into flour mixture until just moistened. Spoon 2/3 of the batter into the prepared pan; spread strawberry mixture evenly over batter. Top with remaining batter. Sprinkle almonds over batter.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let cool in pan atop a wire rack for 10 minutes. Run a knife around the edge of the pan before transferring cake to a serving platter.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 29.1 g, Cholesterol 28.6 mg, Fat 5.6 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 129.6 mg, Sugar 13.9 g
SWEET STRAWBERRY ALMOND COFFEE CAKE
This cake is full of sweet strawberries and spiced with cinnamon. It has a festive red color for Christmas.
Provided by CookingONTheSide
Categories Breads
Time 1h
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan, combine cornstarch and strawberries until blended.
- Bring to a boil over medium heat, stirring constantly.
- Cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in cinnamon and almond extract, set aside.
- In large bowl, combine flour and sugar.
- Cut in butter until mixture is crumbly.
- Set aside 1/2 cup for topping.
- Add baking powder, baking soda and salt to the remaining flour mixture.
- Stir in buttermilk and egg until moistened.
- Spread 1 1/2 cups of batter into a greased 8-inch square baking dish.
- Carefully spread with the strawberry mixture.
- Drop remaining batter by tablespoonfuls over strawberry mixture.
- Sprinkle with reserved crumb mixture.
- Bake at 350 degrees for 35-40 minutes or until golden brown.
- Cool on a wire rack.
Nutrition Facts : Calories 349.2, Fat 16.4, SaturatedFat 10.1, Cholesterol 62.1, Sodium 288.3, Carbohydrate 46.2, Fiber 1.6, Sugar 19.2, Protein 5
STRAWBERRY COFFEE CAKE WITH COCOA CRUMBS
Fresh strawberries hide in the sour cream coffee cake batter for a sweet surprise upon cutting into. The cocoa crumb topping adds a nice balance.
Provided by Food Network Kitchen
Time 1h50m
Yield 8 servings
Number Of Ingredients 16
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 ALMOND COFFEE CAKE
A modified version of a coffee cake recipe I found in a TOH booklet. This uses fresh strawberries. I've never tried it with frozen strawberries so if you are using those I can't tell you how it will turn out. I love the addition of the cinnamon almond mixture to the flavors. The strawberry flavor is very subtle so please do not expect an overpowering flavor of strawberry. To glaze or not to glaze....that is your option LOL. When company is coming I glaze but for family I leave out those calories.
Provided by HokiesMom
Categories Breads
Time 1h10m
Yield 14 slices, 14 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour (or spray with non-stick) a 10 inch fluted tube pan (bundt pan).
- In a mixing bowl, cream together the butter and sugar.
- Add the eggs and mix well.
- Combine the flour, baking powder and baking soda then add to the creamed mixture alternately with the sour cream.
- Beat in the almond extract.
- Gently fold in the strawberries.
- Spoon half of the batter into the prepared pan.
- Combine the filling ingredients and sprinkle half over the batter.
- Top with remaining batter and then finish off with the filling.
- Bake at 350 F for 50-60 minutes or until pick inserted in center comes out clean.
- Cool for 15-20 minutes before removing from the pan to a wire rack. Then let cool completely before serving.
- To glaze or not to glaze -- that is up to you. Just make sure you use glaze after the cake has cooled completely. (1 c confectioner's sugar to 1-2 tbls of low fat milk).
Nutrition Facts : Calories 377, Fat 18.5, SaturatedFat 9.1, Cholesterol 76.4, Sodium 287, Carbohydrate 48.7, Fiber 1.8, Sugar 31.6, Protein 5.9
CHRISTMAS CRANBERRY ALMOND COFFEE CAKE
This is a sweet/tart coffee cake with holiday spices. I like to make this the night before a holiday for breakfast, this way I can start cooking holiday dinner and still have something to eat. This is based off the original recipe #147253, but I have made enough changes it has turn in to a new item, with new flavors. This calls for only 2 cups cranberries, either fresh OR frozen.
Provided by Coppercloud
Categories Breads
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat over to 350 degrees F(175 degrees C). Grease one 9 inch pie pan.
- Combine flour, sugar, salt, cinnamon, clove. Mix well. Stir in cranberries and the almonds and toss to coat. Or add almonds and put berries in bottom of pie pan. Stir in butter, eggs and extracts. Spread into pie pan.
- For topping: mix sugar, flour, cinnamon, almonds. Press in soft butter until you get a crumble mixture. Put on top of batter.
- Bake for 40 minutes or until a wooden tooth pick inserted near center to come out clean. Serve warm or cold. Heats up nicely in microwave for a few seconds.
- P.S. Frozen berries last one year. Make sure to pick through your frozen berries before using. The more wrinkles on a frozen berry the older it is. The batter will be a little thicker if you use frozen cranberries. It is easier to see the bad berries if you unfreeze them in warm water.
Nutrition Facts : Calories 404.2, Fat 20.1, SaturatedFat 9.9, Cholesterol 84.6, Sodium 221.1, Carbohydrate 52.8, Fiber 2.9, Sugar 35.4, Protein 5.5
ALMOND APRICOT COFFEE CAKE
The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. , Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. , Bake at 350° for 55-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 370 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 231mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY JAM COFFEE CAKE
Make and share this Strawberry Jam Coffee Cake recipe from Food.com.
Provided by breezermom
Categories Breakfast
Time 50m
Yield 15 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 353.1, Fat 14.9, SaturatedFat 7.4, Cholesterol 58.3, Sodium 231.5, Carbohydrate 51.5, Fiber 1.2, Sugar 30.9, Protein 4.1
ALMOND COFFEE CAKE W/ AMARETTO GLAZE
This is nice almond-spiked coffee cake that gets better the longer it sits. Make at least one day before serving.
Provided by skat5762
Categories Breads
Time 1h20m
Yield 1 coffee cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350-degrees.
- Generously grease and flour a tube pan.
- You can also use a 9X5-inch loaf pan, a 9-inch springform pan, bundt or kugelhupf cake mold.
- Cake: In a bowl, cream the almond paste with sugar and butter.
- As the almond paste breaks up, add the vanilla, eggs and milk.
- Blend well and fold in the flour, salt, baking powder and cornstarch to make a thick but fluffy batter.
- If serving cake bottom side up, sprinkle the almonds into the bottom of the pan here.
- Spoon the batter into the prepared pan.
- Sprinkle the almonds on top, otherwise.
- Bake 50-55 minutes.
- The cake should be evenly golden brown and slightly cracked.
- When completely cool, dust with the confectioners' sugar, if using.
- Or, alternatively, poke holes into the top of the cake and drizzle on the Amaretto glaze.
- (I used the glaze, and then dusted confectioners' sugar on top.).
- Glaze: Stir together the water and sugar in a small saucepan.
- Set on low heat to dissolve the sugar.
- Stir in the liqueur, heat for 2-3 minutes more.
- Cool slightly.
- NOTE: You can replace the liqueur with an additional 1/4 cup water combined with 1/2 teaspoon almond extract.
Nutrition Facts : Calories 4248.6, Fat 164, SaturatedFat 69.2, Cholesterol 887.7, Sodium 2394.4, Carbohydrate 621.2, Fiber 20.1, Sugar 307.3, Protein 83.2
CREAM CHEESE ALMOND COFFEE CAKE
An adopted recipe, I have made this ahead when having company over for and easy breakfast. Original Intro: A great moist coffee cake.
Provided by Dawnab
Categories Breads
Time 50m
Yield 1 9x13 cake pan
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Spray a 9 x 13 cake pan.
- Cream butter, sugar and cream cheese very well until smooth.
- Add eggs, one at a time, scraping down as needed add vanilla and mix inches.
- Sift together dry ingredients and add alternately with milk.
- Stir in cherries.
- Spread into cake pan, smooth top Mix topping ingredients (excluding almonds) together.
- Sprinkle almonds then topping over batter.
- Press lightly.
- Bake until tests done.
Nutrition Facts : Calories 4208.5, Fat 223.7, SaturatedFat 122.8, Cholesterol 935.5, Sodium 2518.9, Carbohydrate 504.3, Fiber 10.5, Sugar 331.3, Protein 58.2
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