Strawberry Sour Cream Coffee Cake

"This recipe is based on one from the BHG cookbook, but I made a few changes to it. I keep going back to the pan and sneaking another bite, so I've had quite a few pieces of it now!"
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:
1hr 5mins
Ingredients:
17
Yields:
1 pan
Serves:
8-10
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ingredients

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directions

  • Mix 1/4 c sugar with cornstarch, set aside.
  • Simmer strawberries and water until tender. Mix in sugar mixture and simmer until thickened, stirring often. Set aside.
  • Combine 1/2 c flour, 3/4 c sugar, baking powder, baking soda, and cinnamon. Cut in 1/4 c butter till four has course, lumpy texture. Make a well in bowl.
  • In another bowl, beat up egg with vanilla, sour cream and sour milk.
  • Pour egg mixture into flour and stir until everything is moist. Batter will be lumpy.
  • Spread about three quarters of the batter into an ungreased 9x9 pan. pour fruit over that. drop the remaining batter in small clumps over the fruit.
  • Mix up the 1/4 c flour with brown sugar and cut in 2T butter. Sprinkle over coffee cake.
  • Bake at 350 for 45 minutes until golden brown. My strawberry filling bubbled over in the oven, so I recommend putting some foil under the pan.

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Reviews

  1. Nice little coffee cake. I will reduce the cinnamon a bit next time though. Made for PAC Spring 2011. :)
     
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