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Strawberries and Cream Coffee Cake
2009 Northern Region State Fair Winner
Quick Facts
Prep Time: 35 minutes
Rise Time: 30 minutes
Bake Time: 45 to 50 minutes
Yield: 8 servings
Ingredients
Cake
- 2-3/4 cups cake flour
- 3/4 cup sugar
- 3/4 cup butter
- 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
- 1/2 teaspoon baking soda
- 1/2 teaspoon Argo® Baking Powder
- 1 cup sour cream
- 1/4 cup water
- 1 egg
- 1 teaspoon almond extract
- 1 teaspoon pure vanilla extract
Filling
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- Red food coloring, optional
- 3/4 cup strawberry jam
- 1/2 cup sliced almonds
Directions
- 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.
- 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.
- Bake in a preheated 350°F oven for 45 to 50 minutes, until golden. Cool at least 2 hours. Store cake in refrigerator.
- Recipe Note: The light texture of this cake depends on cake flour. Do not substitute all-purpose flour.
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