STRAWBERRY COFFEE CAKE
Mildred Sherrer of Bay City, Texas enhances the mild berry flavor of this moist coffee cake with a crunchy cinnamon filling. Bake in a fluted pan, it's pretty enough to serve for an afternoon party or Sunday brunch.
Provided by Taste of Home
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream the butter and sugar. Add eggs; mix well. combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Beat in vanilla. Fold in the strawberries. Spoon half into a greased and floured 10-in. fluted tube pan., Combine the filling ingredients; sprinkle half over batter. Top with remaining batter and filling. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 342 calories, Fat 18g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 241mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY COFFEE CAKE
Strawberry Coffee Cake is a tender breakfast cake loaded with fresh strawberries and topped with a buttery cinnamon sugar streusel topping -- the perfect pairing with a cup of coffee!
Provided by Rebecca Hubbell
Categories Breakfast
Time 1h55m
Number Of Ingredients 13
Steps:
- Preheat over to 350°F and line a 9x9-inch baking pan with parchment paper.
- Cream together the butter and sugar in a mixing bowl.
- Beat in the egg and vanilla. The mixture may be a bit lumpy, that's okay.
- Combine flour, baking powder, and salt in a separate bowl.
- Slowly add buttermilk and flour mix, alternating between until incorporated in the butter mix.
- Gently fold in the strawberries with a rubber spatula.
- Pour the batter into the prepared baking pan.
- In a mixing bowl, beat topping ingredients until fully combined.
- Sprinkle the topping over the top of the batter and bake for 30 to 40 minutes until the top is golden brown and a toothpick comes clean from the center of the cake.
- Allow the coffee cake to cool in the pan for about 1 hour before cutting. This gives the coffee cake time to finish setting up.
Nutrition Facts : Calories 312 kcal, Carbohydrate 52 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 186 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
FRESH STRAWBERRY COFFEE CAKE
Wonderful white coffee cake is topped with fresh strawberry and crumb topping.
Provided by Sue Walker
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
- Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
- Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
- Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 248.9 calories, Carbohydrate 39.7 g, Cholesterol 36.6 mg, Fat 9 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 344.5 mg, Sugar 22.9 g
STRAWBERRY COFFEE CAKE
Make and share this Strawberry Coffee Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
- In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.
- Pour mixture into a greased 8-inch square baking dish.
- Place strawberries evenly over the top of batter.
- To make the topping: Combine the flour and sugar in a bowl.
- With a pastry blender, cut in the butter until consistency of coarse crumbs.
- Stir in pecans.
- Sprinkle mixture evenly over the strawberries.
- Bake at 375° for 30-35 minutes or until wooden pick comes out clean.
Nutrition Facts : Calories 309.8, Fat 12.6, SaturatedFat 6.3, Cholesterol 48.3, Sodium 329.4, Carbohydrate 46.5, Fiber 1.5, Sugar 26.5, Protein 4.3
GLAZED STRAWBERRY JAM-FILLED COFFEE CAKE
Sneak a layer of strawberry jam into the sour cream coffee cake, sprinkle on the crumb topping and drizzle with an easy glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir 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.
- 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 together the butter and granulated sugar 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. Dollop the strawberry jam on top and carefully smooth with the spatula. 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; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
STRAWBERRY BASIL COFFEE CAKE
Provided by Giada De Laurentiis
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the crumb topping: In a medium bowl, mix together the brown sugar, flour, almonds and salt. Add the butter and stir to combine until the mixture is evenly moistened and crumbs form. Set aside.
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
- In a large bowl, combine the butter, brown sugar and granulated sugar. Using a handheld mixer on medium speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the sour cream, vanilla, salt and eggs. Beat on medium to combine. Add 1 1/2 cups of the flour, the baking powder and baking soda. Mix again until smooth, about 1 minute. Add the milk and mix again until smooth. Add the remaining 2 cups of flour and the lemon zest and fold with a rubber spatula, being careful not to overmix. Pour the batter into the prepared baking dish and sprinkle evenly with the strawberries and basil.
- Top with the crumb topping and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
STRAWBERRY-RHUBARB COFFEE CAKE
The batter for this coffee cake recipe is much like that for a biscuit; chilled butter is cut in rather than creamed, which produces an uber-tender crumb. This recipe was developed by Emily Donahue for Rosey's Coffee and Tea in Hanover, New Hampshire.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 9-by-12-by-3-inch baking pan with butter, and set aside. Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool.
- Make the crumb topping: Combine 3/4 cup sugar and 3/4 cup flour in a medium bowl. Melt 1/4 cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside.
- Make cake batter: Whisk together remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks, cut butter into flour mixture until it resembles coarse meal. In a separate bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine.
- Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping.
- Bake until cake is golden brown and springs back when touched in the center, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares.
STRAWBERRY SHORTCAKE COFFEE CAKE
Enjoy this delicious coffee cake dessert made with Gold Medal® all-purpose flour and topped with strawberries.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. In medium bowl, mix flour, granulated sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in milk, almond extract and egg just until blended. Spread in ungreased 13x9-inch pan.
- Bake 11 to 13 minutes or until golden brown. Cool completely, about 1 hour.
- In small bowl, beat whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese and powdered sugar on medium speed until well blended. Fold in whipped cream. Frost top of cooled cake with whipped cream mixture. (Frosted cake can be refrigerated up to 6 hours.)
- Just before serving, top cake with strawberries. (Cake topped with strawberries can be refrigerated up to 2 hours.)
Nutrition Facts : Calories 400, Carbohydrate 32 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 15 g, TransFat 1 1/2 g
CRUMB-TOPPED STRAWBERRY COFFEE CAKE
"With two busy children, I like to have recipes that get me out of the kitchen fast," notes Rose Palsgrove of Piqua, Ohio. "Our neighboring town hosts a strawberry festival every June, so strawberry recipes are popular in our area. This one is simple and delicious. Serve it warm.
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries., For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries., Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 254 calories, Fat 9g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 312mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY STREUSEL SQUARES
This is a great coffee cake type recipe that is yummy served slightly warm! Posted for the Strawberry recipe swap, from Cake Mix Magic in Minutes.
Provided by LAURIE
Categories Breads
Time 46m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat overn to 350.
- Grease and flour 13x9 inch baking pan.
- Combine 1/2 cup cake mix and oats in a small bowl.
- Cut in margarine until mixture resembles coarse crumbs.
- Set aside.
- Place 1 1/2 cups sliced strawberries and 2 TBS water in blender or food processor.
- Process until smooth.
- Transfer to small bowl and stir in 3/4 cup diced strawberries.
- Set aside.
- Place remaining cake mix in large bowl.
- Add 3/4 cup water, egg whites, applesauce, cinnamon and nutmeg.
- Blend 30 seconds at low until moistened.
- Beat at medium for 2 minutes.
- Pour into prepared pan.
- Sppon strawberry mixture evenly over batter spreading lightly.
- Sprinkle evenly with oat mixture.
- Bake 31-34 minutes until toothpick comes clean.
- Cool completely on wire rack.
Nutrition Facts : Calories 213.1, Fat 6.1, SaturatedFat 0.9, Cholesterol 0.8, Sodium 305, Carbohydrate 37, Fiber 1.3, Sugar 19.8, Protein 3.2
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