Strawberries arrived a bit early in the Northeast this year, and they’re almost gone. There’s still enough time for a few more tasty strawberry recipes.
This coffee cake is just sweet enough to be a dessert in a pinch, but still retains the taste of fresh picked summer.
Strawberry Cream Cheese Coffee Cake
Preheat the oven to 350 degrees and butter a 8 inch spring form pan.
Cake and Topping
2 Cups Whole Wheat Pastry Flour (All-Purpose will work)
1/2 Cup Sugar
1/2 Cup Cold Butter, Cubed
Mix the flour and sugar, then use a pastry cutter to incorporate the butter into the mixture. Keep the mixture cold and be sure to leave small butter flecks as you would in a pie crust. Set 3/4 Cup of the mixture aside, and save for the topping. To the remaining mixture, add:
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt
Mix well, then add the wet ingredients to finish your batter:
3/4 Cup Sour Cream
1 tsp Vanilla Extract
Spread the batter into a greased 8 inch round spring form pan (or cake pan with a removable bottom). Be sure to leave a well in the center and raise the sides as you put the batter into the pan. This will give you a nice crust all the way around the edge. Set aside and prepare the Cream Cheese Filling.
Cream Cheese Filling
8 oz Cream Cheese at room temperature (half pound or 1 package)
1/4 Cup Sugar
Make sure your cream cheese has an hour or two on the counter to come to room temperature. Beat the cream cheese with an electric mixer until smooth, then add the sugar. Beat in the egg until just combined. Spread the cream cheese mixture into the center on top of the batter. Set aside to prepare the strawberry topping.
1 1/2 Cups Strawberries, hulled and sliced in half
2 Tbs Sugar
1 Tbs Lemon Juice
1 Tbs Tapioca Flour
Cook the strawberries, sugar and lemon juice in a small saucepan over medium heat until the strawberries have released their juices (3-5 minutes). Dust the tapioca flour over the mixture and stir until dissolved. Cook another 1-2 minutes until the tapioca begins to gel. Spread on top of the cream cheese mixture, leaving room around the sides.
Finally, top with the reserved 3/4 cup of crumb topping from the beginning of the recipe.
Bake at 350 degrees for 50-60 minutes until center is set and edges begin to brown. Even if you’re tempted, make sure you let the cake cool completely before it’s served. Trust me on this one, it’s worth the wait.
Adapted From: Food Wanderings In Asia