I love coffee cakes because it makes it acceptable to eat sweets for breakfast. And I do love my sweets!!!
This coffee cake it beyond delicious. You could almost call this a dessert and have it after dinner, but why would you? It is a coffee cake so therefore you need to eat it at breakfast time and enjoy every delicious bite of it.
Strawberry Cream Cheese Coffee Cake
Ingredients:
Cake and Crumb Topping
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cut into chunks
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup light sour cream
- 1 egg
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 ounces reduced fat cream cheese
- 1/4 cup granulated sugar
- 1 egg
Strawberry Filling
- 1 1/2 cup fresh strawberries, cut into pieces
- 3 tablespoons granulated sugar
- 3 teaspoons water
- 1 1/2 teaspoons cornstarch
Directions:
Strawberry Filling
- In a small bowl combine the water and cornstarch until completely mixed.
- In a small sauce pan combine the strawberries and sugar. Cook over low heat until the strawberries release their juices, about 5 minutes.
- Add the cornstarch mixture and stir until well combined. Continue to stir for another 1-2 minutes, or until it has thickened.
- Remove from heat and let it cool to room temperature while you prepare the rest of the cake.
Cream Cheese Filling
- In a medium bowl beat the cream cheese on medium speed for about 30 seconds or until smooth.
- Add in the sugar and egg and beat until well combined. Set aside.
Cake and Crumb Topping
- Preheat oven to 350°F. Line an 8 or 9 inch round pan with removable bottom with parchment paper.
- In a large bowl, combine the flour and sugar together.
- Cut in the butter until the mixture resembles coarse crumbs.
- Measure out 3/4 cup of the mixture and set aside.
- Add baking soda, baking powder and salt to remaining mixture and mix well.
- In a medium bowl, beat sour cream, egg and vanilla until well blended.
- Using a whisk or spoon stir sour cream gently into flour mixture, just until incorporated. Batter may be lumpy.
- Spread the batter into the prepared pan and up the sides about 1/2 inch. Pour the cream cheese mixture over the batter, trying not to go above the batter mixture on the sides.
- Spread the strawberry jam on top of the cream cheese mixture.
- Sprinkle the remaining 3/4 crumbs over the strawberry filling.
- Bake for 50-55 minutes.
- Cool in pan on wire rack for 20 minutes before removing cake.
Serves: 12
Calories: 305.9
Total Fat: 14.6g
Saturated: 9.7g
Polyunsaturated: 0.0g
Monounsaturated: 0.0g
Trans: 0g
Cholesterol: 79.2mg
Sodium: 237.8mg
Potassium: 31.8mg
Total Carbs: 39.2g
Dietary Fiber: 1.1g
Sugars: 23.6g
Protein: 4.5g
Vitamin A: 9.7%
Vitamin C: 20.4%
Calcium: 4.0%
Iron: 1.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Food Wanderings in Asia.
