Strawberry Almond Coffee Cake Recipes

Steps:

• In large saucepan, combine cornstarch and strawberries until blended.
• Bring to a boil over medium heat, stirring constantly.
• Cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in cinnamon and almond extract, set aside.
• In large bowl, combine flour and sugar.
• Cut in butter until mixture is crumbly.
• Set aside 1/2 cup for topping.
• Add baking powder, baking soda and salt to the remaining flour mixture.
• Stir in buttermilk and egg until moistened.
• Spread 1 1/2 cups of batter into a greased 8-inch square baking dish.
• Carefully spread with the strawberry mixture.
• Drop remaining batter by tablespoonfuls over strawberry mixture.
• Sprinkle with reserved crumb mixture.
• Bake at 350 degrees for 35-40 minutes or until golden brown.
• Cool on a wire rack.

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
• For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
• Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
• For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
• Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
• Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
• Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Steps:

• Grease and flour (or spray with non-stick) a 10 inch fluted tube pan (bundt pan).
• In a mixing bowl, cream together the butter and sugar.
• Add the eggs and mix well.
• Combine the flour, baking powder and baking soda then add to the creamed mixture alternately with the sour cream.
• Beat in the almond extract.
• Gently fold in the strawberries.
• Spoon half of the batter into the prepared pan.
• Combine the filling ingredients and sprinkle half over the batter.
• Top with remaining batter and then finish off with the filling.
• Bake at 350 F for 50-60 minutes or until pick inserted in center comes out clean.
• Cool for 15-20 minutes before removing from the pan to a wire rack. Then let cool completely before serving.
• To glaze or not to glaze -- that is up to you. Just make sure you use glaze after the cake has cooled completely. (1 c confectioner's sugar to 1-2 tbls of low fat milk).