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Strawberry Sour Cream Cake

18 Sep

A friend of mine linked me to this Strawberry Coffee Cake recipe when I told him that I had bought 3 pints of strawberries from the farmer’s market this morning. I asked him for this recipe because he said he had made it earlier in the week and that it was really good. I had some sour cream I wanted to get rid of and I had read a recipe the other morning for a blueberry sour cream cake. I doubled the original recipe and substituted the sour cream and some heavy cream (which I also wanted to finish up) for the 1 cup of milk in this recipe. I also didn’t like the topping suggestion on the main page so I did my go-to streusel topping that I adapted from the Better Homes and Gardens cookbook that just about everyone has. The cake came out moist and delicious. The strawberries are the perfect sweetness and with some coffee or tea, this cake would be absolutely to die for.

Strawberry Sour Cream Coffee Cake
Ingredients:
2 cups all-purpose flour
1 cup sugar
1 tablespoon and 1 teaspoon baking powder
1 teaspoon salt
2 eggs
1/2 cup heavy cream
1/2 cup sour cream
1/4 cup butter, melted and slightly cooled
3 cups sliced fresh strawberries, dusted in flour

TOPPING:
4 Tbsp Flour
4 Tbsp brown sugar
4 Tbsp oatmeal (old-fashioned)
3 Tbsp butter, softened and cubed
A sprinkling of cinnamon

Directions:

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter. Stir into dry ingredients just until moistened. Add half the sliced strawberries and fold gently so you don’t break them up too much.
2. Pour into a greased 9×13 inch. baking dish. Top with strawberries – try to keep it in a single layer of fruit.
3. To make the topping, combine all the ingredients in a small bowl. Break up with your fingers until the mixture resembles small crumbs. Sprinkle the topping over the top of the strawberries.
4. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. If you find that your cake is getting too brown too fast, lower the temperature to 350F.
5. Cut into squares; serve warm.

Pics of cake!

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Posted by on September 18, 2010 in The Bakery!

 

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