Strawberries make me restless.
It’s a fact. Yes, a strange fact, but no less true.
See, in my part of the world, strawberries come along every year right around May. 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. 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. This is the time of year when I change things up a bit.
This year, strawberries have inspired me to do two things: 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. Please don’t let that take away from how crazy awesome this strawberry coffee cake is. Moist sour cream coffee cake is mixed with cooked down fresh strawberries and topped with streusel topping. 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. Set aside.
To make the strawberry mixture:
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.
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. Add eggs one at a time, beating well after each addition. Add vanilla extract, and almond extract if you’re using it.
Sift dry ingredients together. 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. 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 50-60 minutes, until a knife inserted into the center of the cake comes out clean.
Lauren
Joy,
Do you have any suggestions for the perfect picnic/bbq dessert? It’s hot as you know what and we won’t have refrigeration. I’m probably making your oatmeal cookies but also looking for something citrusy, berry-ish, or summer inspired. Brownies are also an option but I’m thinking something lighter. Any ideas?
Thanks <3
PS…I already have plans for this coffee cake :-)
Katrina
That looks and sounds delicious!
Tina
That looks so divine. I love Strawberry Bread but the coffee cake sounds so much better. i am going to make you Southern Style Strawberry Cake this month I cant wait.
Romy
I’ve got strawberries. I’ve got sour cream. I’ve got work tomorrow where people will love eating this cake.
Off to the kitchen I go! :)
Alyssa Goodnight
That looks scrumptious! And yay you for learning Italian and shaking up a golden standard!
Evan
Thanks for using my grandmother’s cookbook! I heart you.
kristie
What a beautiful combination! I am sure after having a slice of this, you can blabber in Italian hehe :)
Mary Beth
what a wonderful combo! Two of my favorite foods , strawberries and sour cream coffee cake together in one treat! thanks!
Practically Perfect...
Looks and sounds delicious!
HoneyB
This looks totally amazing.
P.S. I bet my closet looks worse than yours! ;o)
joythebaker
so you guys want to use other fruits!? well…. raspberries and cherries sound like they would work, but you’ll have to give it a whirl and let me know. happy baking!
memoria- i actually understood that! grazie mille!
Memoria
Io spero che impari e parli molto italiano! Buona fortuna, Joy! :)
marion
Oh my !
looks gorgeous !
Do you think I can try with raspberries ?
Vanessa
Hi Joy,
I just want to say what a great pleasure it is to read this blog. It inspires me when I’m ready to throw in the towel because everything is just so gorgeous and delicious. Can’t wait to try this cake either. LIke you, I’ve broken my good resolutions and I’m still messy and disorganised. But surely if you can make a cake like this, it can’t be all bad. Good luck with Italian.
shipra
Hi Joy,
this sounds delish! do u think i could use fresh sour cherries (with a little more sugar i guess) instead of strawberries in this recipe? i have a box i need to use up…i so hope you’ll say yes!
Cheers,
Shipra from Bombay, India