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Strawberry Coffee Cake

July 8, 2011

I’ve decided I don’t really mind being unemployed.  Besides the serious lack of funds and stress over silly things like insurance, life isn’t so bad.  Maybe this is what being a housewife is like….and….I kinda like it.  Yesterday I headed out to my friend Kristen’s house in the ‘burbs of Boston.  She’s a teacher in Miami during the school year, but spends the summers here in New England with her boyfriend.  We went for a hike with our dogs, grilled chicken and squash for lunch, and Kristen baked white chocolate toffee cookies.  It was lovely!

Kristen baking reminded me that I have yet to bake in my new apartment, in my oven that actually WORKS and doesn’t burn things on the bottom before the top is cooked.  So I decided to break out the baking gear and give it a go.  There’s something about summer that just makes me want to put fresh fruit in everything.  The peaches sitting on my counter still weren’t quite ripe so I decided to look for a recipe to use the strawberries that were on their way out in my fridge.  My favorite blogger Joy the Baker had a great looking recipe for coffee cake with a strawberry layer, so while listening to her podcast with Tracy from Shutterbean, I whipped up some of this scrumptious coffee cake.

Strawberry Coffee Cake

Ingredients:

Strawberry Mixture (I might double the strawberries next time I make it)

1 heaping cup sliced strawberries

1/3 cup sugar

2 Tablespoons cornstarch

2 teaspoons water

Cake:

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

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.  Combine the topping ingredients and rub together with your fingers until it begins to look crumbly.  Set aside.

For the strawberry mixture: In a small saucepan over low heat, combine strawberries, cornstarch, sugar, and water and stir until strawberries begin to break down and sauce thickens (about 5 minutes).  Set aside and allow to cool.

For the cake: Beat sugar and butter in stand mixer (a hand mixer will work too) on medium speed until light and fluffy.  Add eggs and beat well.  Add vanilla extract.

Sift together dry ingredients.  If you don’t have a sifter (as I don’t), just mix the ingredients together – it’ll be fine I promise.  Add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream.  Finish with dry ingredients.

Spoon 2/3 of cake mix until a 10×10 greased and floured baking dish.  Add strawberry mixture and spread evenly.  Spoon the remaining cake batter on top and spread.  Add topping mixture evenly.  Bake for 50 minutes, or until knife inserted into center comes out clean.  Allow to cool completely and serve at room temperature.

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