STUFFED COFFEE CAKE
On Sunday, I tried this recipe for Strawberry Coffee Cake for brunch and it was a huge hit. It's a soft, moist, buttery cake with a layer of strawberry filling in the middle. And while it doesn't look like much strawberry, the filling packs a big flavor punch. I given the recipe from Joy the Baker
Provided by Darla Hill
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 18
Steps:
- 1. Heat oven to 350 Combine strawberries, 1/3 cup sugar, water and cornstarch in a small saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and strawberries are soft and somewhat broken down. Set aside to cool. Make the topping: Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Set aside. Grease and flour a 9 x 13-inch baking dish, knocking out excess flour, and set aside. To make the coffee cake: Cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add vanilla extract, and almond extract if you're using it. Add one cup flour, baking powder, soda and salt. Add sour cream and then remaining cup flour. Beat just until combined. Spoon 2/3 of the batter into the prepared pan. Spread the cooled strawberry mixture over the batter. Spoon the remaining batter onto the strawberries and spread evenly. Top with streusel topping and bake in the upper third of the oven. Bake for 45-50 minutes, until a knife inserted into the center of the cake comes out clean. Cool for 15 to 30 minutes. Stir powdered sugar and a little milk together until you have a glaze that runs thickly from the spoon. Drizzle over top of cake.
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