Delicious Strawberry Sour Cream Coffee Cake Recipe
Are you a fan of strawberries and coffee cake? Well, I have the perfect recipe for you! This strawberry sour cream coffee cake is the perfect combination of tangy and sweet flavors that will leave your taste buds craving more. The moist and fluffy texture of the cake is enhanced by the juicy chunks of frozen strawberries, giving it a refreshing and fruity twist. This coffee cake is best served warm with a freshly brewed cup of coffee, making it the perfect morning treat or afternoon snack.
Making this delicious cake is easy, and it’s an excellent opportunity for bakers of all experience levels to practice their skills. Whether you’re baking for a special occasion or just want to satisfy your sweet tooth, this recipe is sure to impress everyone who tries it. So, without further ado, let’s dive into the ingredients list and get started on making the best strawberry sour cream coffee cake ever!
Why You’ll Love This Recipe
Are you on the hunt for a delicious and mouth-watering coffee cake recipe? Look no farther than this delectable Strawberry Sour Cream Coffee Cake Recipe! Here are some reasons why you’ll love it.
Firstly, let’s talk about the quality of the ingredients. This recipe calls for high-quality butter, brown sugar, flour, vanilla, buttermilk, and sour cream. The combination of these ingredients accounts for the cake’s tender crumb and velvety texture.
Secondly, let’s address the fresh frozen strawberries. This recipe uses a generous amount of plump and sweet frozen unsweetened strawberries to create an explosion of sweet fruity flavor in every bite. Imagine taking a bite of a warm slice of coffee cake with chunks of juicy strawberries bursting out – it’s an experience not to be missed!
Thirdly, this coffee cake recipe is versatile! You can serve and pair it with just about anything. It’s perfect for a cozy brunch or breakfast when paired with some steaming cups of your favorite coffee or tea. And it makes a fabulous dessert with a dollop of whipped cream or a scoop of ice cream – how wonderful!
Lastly, this recipe is perfect for beginners and expert bakers alike. The instructions are clear and concise, making it easy to follow along even if you’re new to baking. And if you’re an advanced baker looking to add some pizzazz, you can easily modify the original recipe – see section (5) Substitutions and Variations – to enhance and customize it to your liking.
In conclusion, this Strawberry Sour Cream Coffee Cake Recipe is an irresistible treat for any occasion. It tastes as good as it looks and will make your taste buds sing with joy. So why wait? Try out this recipe today!
Ingredient List
Here is a list of ingredients you will need to make this delectable Strawberry Sour Cream Coffee Cake Recipe:
For the Cake:
2 cups flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/2 cup butter, softened3/4 cup granulated sugar2 large eggs, room temperature1 teaspoon vanilla extract3/4 cup sour cream, room temperature
For the Strawberry Filling:
4 cups frozen unsweetened strawberries, thawed and drained1 tablespoon cornstarch1/4 cup granulated sugar1 tablespoon lemon juice
For the Crumb Topping:
1/2 cup all-purpose flour1/2 cup brown sugar, packed1/2 teaspoon cinnamon1/4 cup butter chilled and diced
Note: Make sure all ingredients are at room temperature before starting with the recipe.
The Recipe How-To
Now that we have gone through the ingredient list, it’s time to put everything together and make this delicious Strawberry Sour Cream Coffee Cake. Follow these simple steps and you’ll have a scrumptious dessert ready in no time!
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23-cm) cake pan with butter or cooking spray.
- In a small bowl, mix together 1 tablespoon of flour and ¼ cup of brown sugar for the crumb topping. Cut in 1 tablespoon of cold butter with a fork, pastry cutter or your hands until it resembles coarse crumbs. Set aside.
- In another bowl, mix together 2 cups of flour, 1 teaspoon of baking soda, and 2 teaspoons of baking powder.
Making the Batter
- In a large mixing bowl, cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.
- Add in 2 eggs and beat well.
- Mix in 1 teaspoon of vanilla extract.
- Gradually add the flour mixture to the mixing bowl, alternating with ¾ cup of buttermilk, until everything is well combined.
- Stir in 1 cup of sour cream and mix until just combined.
Adding the Strawberries
- In a blender or food processor, puree 2 cups of frozen unsweetened strawberries until smooth.
- Combine the strawberry puree in a small saucepan with ¼ cup granulated sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch dissolved in ¼ cup water.
- Cook over medium heat for approximately five minutes or until thickened.
- Remove from heat and let it cool for a few minutes.
Layering the Ingredients
- Pour half of the batter into the prepared cake pan.
- Spoon the strawberry mixture on top of the batter, spreading it out evenly.
- Pour the remaining batter over the strawberry layer.
- Sprinkle the crumb topping mixture over the top.
Baking and Cooling
- Place the cake pan in the preheated oven and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let it cool for at least 30 minutes before serving.
This Strawberry Sour Cream Coffee Cake Recipe is versatile and it’s sure to impress your friends and family. After trying this recipe once, you’ll be hooked!
Substitutions and Variations
If you’re feeling adventurous and want to switch things up, here are some substitutions and variations you can try:
• Instead of strawberries, you can use other fruits like blueberries, raspberries, or even rhubarb to make a delicious coffee cake.
• For a healthier alternative, you can substitute the all-purpose flour with whole wheat flour or use a gluten-free flour mix.
• If you want to make this recipe vegan, replace the eggs with flaxseed or chia seeds mixed with water, and use vegan butter instead of regular butter. You can also swap out the sour cream and buttermilk for non-dairy yogurt or non-dairy milk mixed with vinegar.
• To add more texture to the cake, you can mix in chopped nuts like pecans or walnuts into the crumb topping.
• For a more decadent dessert, try adding a cream cheese filling between the layers of the cake. Simply mix 8 ounces of cream cheese with 1/4 cup of sugar and 1 egg in a separate bowl until smooth. Then pour half of the batter into the prepared pan, spread the cream cheese mixture evenly on top, and then pour the remaining cake batter over it.
• If you want to give your coffee cake a little extra flavor, add 1 teaspoon of lemon zest to the batter along with the lemon juice. This will give your strawberry sour cream coffee cake a delicious citrusy kick.
Whatever substitutions or variations you decide on, be sure to follow the recipe instructions carefully so that your coffee cake turns out perfectly every time.
Serving and Pairing
Once you’ve baked a delicious strawberry sour cream coffee cake, it’s time to enjoy it. This cake is versatile and can be served at any meal or as a snack. It pairs well with a variety of drinks but can also be enjoyed alone.
When serving your cake, consider making a pot of coffee to go with it. Coffee and coffee cake go hand in hand like peanut butter and jelly. You can choose to make a strong and bold coffee or opt for light and sweet flavors to complement the fruity flavors of your cake.
For an extra special treat, consider topping your slice of cake with whipped cream, fresh strawberries or even a scoop of vanilla ice cream. The sweet creaminess will add another dimension of flavor that will make you crave more.
If you’re looking for something that’s not too sweet, try serving your strawberry sour cream coffee cake with tea. A nice cup of green tea or chamomile tea will help balance out the sweetness of the cake.
As for other food pairings, this cake works well with savory dishes as well. Consider serving it as part of a brunch spread alongside eggs, bacon or sausages. You could even serve it as dessert after dinner.
No matter how you choose to serve your strawberry sour cream coffee cake, one thing is certain – it’s sure to be a crowd pleaser!
Make-Ahead, Storing and Reheating
Oh, so you want to know what to do with the leftover Strawberry Sour Cream Coffee Cake? Well, I can tell you have good taste since you want to save it! This cake can be made ahead of time and stored for several days without compromising its flavor or texture.
To make ahead: Simply bake the cake as directed in the recipe, allow it to cool completely, and wrap it tightly in plastic wrap. Store the wrapped cake in the refrigerator for up to three days.
To store: If you have already cut into the cake and have some leftovers, store them in an airtight container or resealable plastic bag at room temperature for up to two days. Alternatively, store in the refrigerator for up to five days.
To reheat: If you’d like to enjoy your cake warm, simply place it on a microwave-safe plate and heat in 20-second intervals until warmed through. Alternatively, place the cake slices on a baking sheet and warm in a preheated oven at 350°F for 5-10 minutes.
Now you’ll be able to enjoy more of this delicious Strawberry Sour Cream Coffee Cake without worrying about wastage!
Tips for Perfect Results
For a perfectly baked cake, here are some tips to keep in mind while making this Strawberry Sour Cream Coffee Cake Recipe:
1. Use room temperature ingredients: Make sure to use room temperature eggs, sour cream, and butter to ensure that they are well mixed with the other ingredients.
2. Don’t overmix the batter: Overmixing the batter will make your baked goods rubbery and tough. Mix just until everything is incorporated.
3. Measure ingredients accurately: To achieve the best results, it’s important to measure all the ingredients accurately. Use a kitchen scale or measuring cups and spoons to ensure you’re adding the right amounts.
4. Grease your pan: Make sure to grease your pan well so that your coffee cake doesn’t stick while baking.
5. Check the oven temperature: Always check that your oven is preheated to the correct temperature before popping in your cake.
6. Test for doneness: Insert a toothpick in the center of the cake to test for doneness. If it comes out clean, then your cake is ready!
7. Let it cool before slicing: It might be tempting, but wait for your coffee cake to cool down completely before slicing it into pieces.
8. Store and reheat correctly: To store your leftover cake, wrap it in plastic wrap or foil and place it in an airtight container in the fridge for 2-3 days. To reheat, simply zap individual slices in the microwave for a few seconds or warm slices up in the oven at 300°F for a few minutes.
Follow these tips closely, and you’ll end up with a delicious Strawberry Sour Cream Coffee Cake that is sure to impress!
Bottom Line
In conclusion, this strawberry sour cream coffee cake recipe is a must-try for every coffee lover out there. With its rich, creamy texture, sweet and tangy flavor, and the crunch of the crumb topping, this cake is sure to satisfy your dessert cravings. Whether you want to impress your guests or indulge in a treat for yourself, this cake will not disappoint.
Moreover, don’t hesitate to experiment with different substitutions and variations to suit your taste preferences. You can use frozen or fresh strawberries, add a spoonful of cinnamon or lemon juice to spice things up, or even make a strawberry cheesecake or rhubarb coffee cake using the same recipe.
Remember that baking is an art, and every artist needs to have their own creative vision. So go ahead and unleash your imagination and culinary skills with this delicious strawberry sour cream coffee cake recipe.
So what are you waiting for? Get your apron on, preheat the oven, and let’s bake the best strawberry sour cream coffee cake ever topped with coconut pecan streusel!
Strawberry Sour Cream Coffee Cake Recipe
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
Instructions
- Mix 1/4 c sugar with cornstarch, set aside.
- Simmer strawberries and water until tender. Mix in sugar mixture and simmer until thickened, stirring often. Set aside.
- 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.
- In another bowl, beat up egg with vanilla, sour cream and sour milk.
- Pour egg mixture into flour and stir until everything is moist. Batter will be lumpy.
- 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.
- Mix up the 1/4 c flour with brown sugar and cut in 2T butter. Sprinkle over coffee cake.
- 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.
Add Your Own Notes
Nutrition
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