strawberry cream cheese coffee cake
A friend's daughter is attending culinary school,she wants to one day open a Breakfast Inn,she often sends me some of her ideas and asks me to try them.I haven't had one of hr recipes my family and I didn't love.I love strawberries and cream cheese,I'm sure this will be a winner at any breakfast. I know it's a coffee cake for breakfast but I made it for dessert,it was delicious.Great for any time of day.
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prep time
cook time
method
Bake
yield
16 slices
Ingredients
- - 1 c fresh or frozen strawberries
- - 1/4 c sugar
- - 1 t. cornstarch
- - 2 c all purpose flour
- - 1 c sugar
- - 1/2 c cold butter,cut into small pieces
- - 1/2 t. baking powder
- - 1/2 t. baking soda
- - 1/4 t. salt
- - 1 t. grated lemon or orange peel
- - 3/4 c plain low yogurt
- - 1 t. vanilla
- - 2 large eggs
- - 6 oz cream cheese,rm.temp
- - 1 t. lemon or orange juice
- - 1 c sliced almonds
How To Make strawberry cream cheese coffee cake
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Step 1In a 2-quart pan over medium heat, bring strawberries and sugar to a boil. Lower heat and simmer, stirring occasionally, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to berry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature. In a bowl, mix flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon or orange peel. In another bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until well mixed. Spread batter in a buttered 9-inch round cake pan with a removable rim. In a bowl using same bowl, beat with an electric mixer on high speed cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon or orange juice until smooth. Spread over batter in pan, leaving a 1/2-inch border. Gently spread berry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake. Bake in a 350° oven until center of cake top is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm.
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