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Strawberry Coffeecake


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.

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