Strawberries make me restless.
It’s a fact. ย Yes, a strange fact, but no less true.
See, in my part of the world, strawberries come along every year right around May. ย This is around the time when I’ve loooooong ago let slide any New Year’s resolutions I might have made for myself, when it’s possible that I’ve slacked a bit on my workout routine, and the goal of reading a chapter of a book a night before I fall asleep has somehow transferred into watching an old episode of House every night before I pass out.
Don’t even get me started on the mania that I try to pass off as my closet. ย It’s not pretty.
So…. strawberries come along at a time of year when I’ve cemented in some slightly lazy and ooooooh so comfortable habits for myself.
I don’t know how or why this works, but strawberries inspire me to shake my world up a bit, maybe introduce something new, maybe hop on one leg every morning just for the hell of it…. whatever. ย This is the time of year when I change things up a bit.
This year, strawberries have inspired me to do two things: ย learn Italian and combine fresh strawberries with one of my favorite cakes of all time…. streusel topped coffee cake.
Let’s do this.
Now seems like a good time to admit that you could put streusel topping on just about anything and I’d devour it with few regrets. ย Please don’t let that take away from how crazy awesome this strawberry coffee cake is. ย Moist sour cream coffee cake is mixed with cooked down fresh strawberries and topped with streusel topping. ย It’s both lovely ad humble, and just the perfect little cake to sit with in front of my computer as I work my way through Italian flash cards.
Strawberry Coffee Cake
inspired by Panache at Rose Hill
1 heaping cup sliced strawberries
1/3 cup sugar
2 Tablespoons cornstarch
2 teaspoons water
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
1 teaspoon vanilla extract
a few drops of almond extract (optional)
Topping:
3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Preheat oven to 350 degrees F.
To make the topping:
Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. ย Set aside.
To make the strawberry mixture:
Combine strawberries, 1/3 cup sugar, water and cornstarch in a small saucepan. ย Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and strawberries are soft and somewhat broken down. ย Set aside to cool.
Grease and flour a 10×10-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. ย Add eggs one at a time, beating well after each addition. ย Add vanilla extract, and almond extract if you’re using it.
Sift dry ingredients together. ย Add the dry ingredients to the creamed butter in 3 parts alternating with the sour cream in 2 parts, beginning and ending with the dry ingredients. ย Beat just until combined.
Spoon 2/3 of the batter into the prepared pan. ย Spread the cooled strawberry mixture over the batter. ย Spoon the remaining batter onto the strawberries and spread evenly. ย Top with streusel topping and bake in the upper third of the oven. ย Bake for 50-60 minutes, until a knife inserted into the center of the cake comes out clean.
129 Responses
Just made this cake today — so so delicious! Great way to use up strawberries in my fridge that weren’t so pretty but still tasted lovely. I put everything into a 9×13 pan, and although I had to spread the batter a bit thin, it rose up beautifully and filled the entire pan! Perfect for brunch. Thanks so much for this yummy recipe!