After our big adventure to the strawberry fields last weekend, I decided I'd better bake my favorite strawberry coffee cake. It is really good and I always end up freezing several slices for a quick brunch snack later on. This recipe looks like it is difficult, but it isn't!
Strawberry Coffeecake
Cake Base and Crumb Topping:
Put these ingredients in a food
processer and pulse until it is crumbs.
Reserve ¾ cup of the mixture to use for the topping.
2 cups self-rising flour
3/4 cup sugar
1 stick of cold butter, chunked
Now, add ¾ cup sour cream, 1 large egg
and 1 teaspoon of almond extract.
Continue to process until it is a thick batter. Place this batter in a 9 inch spring-form
pan, prepared with cooking spray. The
batter is very thick and I find that if I dip a spatula in cold water, it is
easier to pat it down into the pan.
Cream Cheese Filling:
Put these ingredients in the food
processer and cream together. Then place
it on top of the cake batter.
8 ounces Mascarpone Cheese (or cream
cheese)
1/4 cup sugar
1 large egg
Strawberry Filling:
Mix these ingredients together and bring
to a low boil. The filling with thicken
quickly. Remove it from the heat. After it cools slightly, pour it over the
cheese filling layer.
1 ½ cups fresh strawberries, chopped
3 Tablespoons white sugar
3 Tablespoons water
2 teaspoons cornstarch
Now, sprinkle the crumb mixture over the
top of the strawberry filling and bake in a preheated 350 degree oven for 50 to
55 minutes. The topping won’t get too
brown, but don’t leave the cake in the oven too long. The cheese and strawberry fillings will not
set until the cake cools. Let it cool
for 30 minutes before removing the sides of the pan.
I'm going to share with a couple parties, so make sure you click through! First ... go to my home page and take a look at my other posts!
