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Strawberries and Cream Coffee Cake

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“This coffee cake uses cake flour and yeast, which help to give it an amazing texture. Posted at breadworld.com, this is the 2009 Northern Region State Fair winning recipe.”
READY IN:
1hr 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. For cake: Combine flour and sugar. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumbs. Stir undissolved yeast, baking soda and baking powder into remaining crumbs. Combine sour cream and water; heat to very warm (120° to 130°F). Stir sour cream mixture, egg and extracts into flour mixture. Spread batter in greased 9 x 3-inch round OR heart shaped springform pan. Set aside while making filling.
  2. For filling: Combine cream cheese, sugar, egg and extracts; beat until smooth. Optional: tint to desired shade of pink with red food coloring (about 2 to 3 drops). Pour onto prepared cake batter. Top with jam and sprinkle with reserved crumbs and almonds. Allow to rise in a warm, draft free place for about 30 minutes or until cake almost doubles in height.
  3. Bake in a preheated 350°F oven for 45 to 50 minutes, until golden. Cool at least 2 hours. Store cake in refrigerator.
  4. Recipe Note: The light texture of this cake depends on cake flour. Do not substitute all-purpose flour.

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