Strawberry Sour Cream Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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! Ingredients:
2 cups frozen unsweetened strawberries, thawed |
1/4 cup water |
1/4 cup sugar |
2 tablespoons cornstarch |
1 1/2 cups flour |
3/4 cup sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon cinnamon |
1/4 cup butter, cold |
1 egg |
1/4 cup sour cream |
1/4 cup sour milk or 1/4 cup buttermilk |
1/2 teaspoon vanilla |
1/4 cup flour |
1/4 cup brown sugar |
2 tablespoons butter, cold |
Directions:
1. Mix 1/4 c sugar with cornstarch, set aside.
2. Simmer strawberries and water until tender. Mix in sugar mixture and simmer until thickened, stirring often. Set aside.
3. 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.
4. In another bowl, beat up egg with vanilla, sour cream and sour milk.
5. Pour egg mixture into flour and stir until everything is moist. Batter will be lumpy.
6. 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.
7. Mix up the 1/4 c flour with brown sugar and cut in 2T butter. Sprinkle over coffee cake.
8. 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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