Strawberry Sour Cream Coffee Cake Recipes

STRAWBERRY SOUR CREAM COFFEE CAKE WITH RUM GLAZE

Steps:

• For the crumb topping: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix 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.
• For the cake: 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 the butter and granulated sugar together 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; re-invert onto a rack to cool completely.
• For the glaze: When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

GLAZED STRAWBERRY JAM-FILLED COFFEE CAKE

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 SOUR CREAM COFFEE CAKE

Steps:

• Mix 1/4 c sugar with cornstarch, set aside.
• Simmer strawberries and water until tender. Mix in sugar mixture and simmer until thickened, stirring often. Set aside.
• Combine 1/2 c flour, 3/4 c sugar, baking powder, baking soda, and cinnamon. Cut in 1/4 c butter till four has course, lumpy texture. Make a well in bowl.
• In another bowl, beat up egg with vanilla, sour cream and sour milk.
• Pour egg mixture into flour and stir until everything is moist. Batter will be lumpy.
• Spread about three quarters of the batter into an ungreased 9x9 pan. pour fruit over that. drop the remaining batter in small clumps over the fruit.
• Mix up the 1/4 c flour with brown sugar and cut in 2T butter. Sprinkle over coffee cake.
• Bake at 350 for 45 minutes until golden brown. My strawberry filling bubbled over in the oven, so I recommend putting some foil under the pan.

STRAWBERRY COFFEE CAKE

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.

STRAWBERRY COFFEE CAKE

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.

STRAWBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Mix sugar and flour. Cut in butter until mixture becomes coarse crumbs. Reserve 1 cup of crumbs and set aside.
• In remaining crumb mixture, add salt, baking soda, baking powder, milk, sour cream, 1 egg and vanilla extract. Mix well.
• Grease and flour a 9 inch springform pan. Spread batter over bottom and up 1 inch on sides forming a lip.
• In a small bowl, mix sugar, cream cheese and egg. Pour on top of batter in pan.
• Mix strawberry jam and hot water. Spoon onto cream cheese mixture. Sprinkle jam with reserved cup of crumbs. If using almonds, sprinkle on top.
• Bake in a 350 degree oven for approximately 45 minutes.