April 28, 2012

Fresh Strawberry Coffee Cake

Lately, I've been seeing beautiful strawberries everywhere while grocery shopping, so naturally, I picked some up to bake with.


With so many strawberry desserts out there, I finally decided to make a fresh strawberry coffee cake, as I need to post more go-to, everyday type recipes here. This is one of those cakes that's perfect for anytime of the day, a great companion to your morning coffee at breakfast or a lovely mid-afternoon snack. It can be served warm or cold, and though the recipe makes a whole tray of cake, it goes quick!


There's cream cheese in the batter, which keeps the cake moist and gives it a richer flavor. The combination of fresh strawberries and strawberry preserves gives the cake that wonderful berry flavor, and the stripe created by the layer of strawberries and preserves gives the slices of cake a nice bit of color. The original recipe tops the cake off with chopped nuts, but I decided to use a crumb topping instead as I love crumb coffee cakes. Also, another plus about this cake recipe is that it's not too sweet, another reason why it's a great anytime cake.


Fresh Strawberry Coffee Cake
adapted from Marg on food.com and Perfect Light Desserts

Cake Batter
8 oz. cream cheese, room temperature
1/2 cup (8 tbsp) butter, room temperature
3/4 cup sugar
1/4 cup milk
2 eggs, room temperature
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 1/2 cups sliced strawberries
1/4 cup strawberry preserves

Crumb Topping
1/4 cup (4 tbsp) butter, melted
1/3 cup brown sugar
3/4 cup flour
1/2 tsp baking powder


Preheat oven to 350°F. First make the crumb topping. In a small bowl, mix the flour (3/4 cup) and baking powder (1/2 tsp). In another bowl, melt 1/4 cup butter. Add the brown sugar to the butter. Mix in the flour/baking powder until no more white streaks remain; a crumbly dough should form. Set aside for later.


Combine the dry ingredients: flour, baking powder, baking soda, and salt. Set aside for the moment.


In a separate bowl, mix the butter with the cream cheese. Add the sugar and mix. Stir in the eggs, one at a time.  Mix in the milk and vanilla extract.


Add the dry ingredients to the cream cheese mixture and mix until a smooth, thick batter forms.


Spray a 9x13 inch rectangular baking pan with nonstick spray; then line the pan with parchment paper. Split the cake batter in half and use half of it to cover the bottom of the lined pan.


Spread the strawberry preserves over the cake batter.


Cover the preserves with a layer of strawberry slices.


Spread the remaining half of cake batter over the strawberries. This step is a bit tricky since the strawberries are wet and the batter is pretty thick. To do this, I dabbed blobs of the batter over the strawberries and then used the spatula/my fingers to spread it out.


Finally, crumble the crumb topping dough from earlier over the entire surface of the cake.


Bake the cake for 40 minutes, the crumb topping will be golden brown. Let cool in the pan.


To serve, cut the cake into 24 slices, and if desired, garnish the slices with extra slices of fresh strawberry for an extra pop of color.

Makes 24 servings.

24 comments:

  1. Wow! This is probably one of my favorite cakes ever! I definitely need to try out this recipe. Thank you for sharing!

    Michelle
    www.michelleesque.com

    ReplyDelete
  2. I think my boyfriend would die for these (and so would I!). I'll be making them this week! Thank you!

    ReplyDelete
  3. Adding cream cheese in the batter is genius! :D

    ReplyDelete
  4. I've never heard of combining strawberry and coffee before, I'm intrigued! It looks gorgeous though, and I love the idea of a moist bar cake, so will have to give this a try!

    ReplyDelete
    Replies
    1. Lol It's not a strawberry and coffee flavored cake. A coffee cake is somethingyou eat when you drink coffee or during a "coffee break."

      Delete
  5. These look delicious! And I currently have 2 pints of strawberries sitting in my fridge...

    ReplyDelete
  6. This is so beautiful! Perfect for spring. I was always taught not to bake strawberries as they turn to mush, but I tried it once and they are lovely, they kind of infuse the cake with their juice. Delicious!

    ReplyDelete
    Replies
    1. Definitely! Before trying this out, I've only used fresh strawberries to decorate cakes or added strawberry puree to frosting. But like you said, baking the strawberries into the cake moistens the cake with the juice which enhances the flavor of the cake.

      Delete
  7. This looks fantastic! Drooling.....

    ReplyDelete
  8. Looks great with a glass of milk or some tea.

    ReplyDelete
    Replies
    1. Yup, perfect at breakfast or as an afternoon snack!

      Delete
  9. I just found your website and I couldn't stop looking around! you have a huuuge creativity and I love your ideas! Thanks for sharing! :)

    XXX

    ReplyDelete
  10. Uhmm very nice!
    I just found your blog and everytihing it's beautiful!
    I love your Easter Chick Cookies, they are very sweet and perfect:)
    I like very much your website!
    Look at mine if you want:
    coeurdecuisine.blogspot.com
    Have a nice day!

    ReplyDelete
  11. strawberry, coffee and cake sounds great... We love this recipe...

    ReplyDelete
  12. I love cakes that have cream cheese in the batter and this one with the strawberries sounds incredible! Thank you for sharing this! I am going to try it soon :)

    ReplyDelete
  13. I just baked this cake last night! I am taking it over to my sister's for a birthday brunch for our Dad. I can't wait! It looks great, dying to eat some.

    ReplyDelete
  14. It looks great und yummy yummy.....

    ReplyDelete
  15. This cake is fabulous. I've made it several times already this season.

    ReplyDelete
  16. This is SO delish! Great with coffee!

    ReplyDelete
  17. Coffee and fresh strawberry suits together for a cake. Thanks for this recipe.

    ReplyDelete