STRAWBERRY SOUR CREAM STREUSEL CAKE
This strawberry streusel cake is the perfect end to a summer meal. But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day. The cake is slightly tricky to assemble, and at some point it may look like a mess. But everything comes together in the pan as it bakes, resulting in a tender, fragrant cake. This isn't a recipe to embark on at the end of a long workday. Save it for the weekend.
Provided by Nigella Lawson
Categories dinner, dessert
Time 1h
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Prepare strawberry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.
- Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
- Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
- Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
- Bake cake until lightly golden, about 45 minutes. Cool completely before serving.
STRAWBERRY STREUSEL CAKE
From Kosher by Design Short on Time. I've been too short on time to try it (!!), but since I don't want to lose it, I'm recording it here. I suspect that it would be good with other flavors of jam too. (Maybe raspberry? Apricot?)
Provided by Sarah Chana
Categories Breakfast
Time 55m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Preheat oven to 357°F Spray a 9.5" springform pan. Set aside.
- Combine flour, sugar, salt, baking powder, cinnamon in a mixer bowl. Add eggs, and beat on medium speed. Add milk, oil, vanilla and beat until smooth.
- Pour batter into prepared pan. Spoon the strawberry jam over the batter. Use a knife or spatula to make shallow swirls to ripple the jam into the cake batter.
- To make streusel topping: Put all the ingredients into a medium bowl and use your fingers to pinch it all together until you get coarse crumbs. Sprinkle all over the cake.
- Bake uncovered for 45 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for a few minutes before removing the sides of the pan. Cool completely and slice.
Nutrition Facts : Calories 4430.2, Fat 164.4, SaturatedFat 62.4, Cholesterol 640.3, Sodium 2622.3, Carbohydrate 682.8, Fiber 17.4, Sugar 341.4, Protein 58.2
STRAWBERRY SHORTCAKE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h40m
Yield 10 servings
Number Of Ingredients 15
Steps:
- For the strawberry shortcake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan.
- Sift together the flour, cornstarch, baking soda and salt. In a stand mixer fitted with a paddle attachment, cream the butter with 1 1/2 cups of the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
- Pour the batter into the prepared cake pan. Bake until no longer jiggly like my bottom, 45 to 50 minutes. Remove the cake from the pan as soon as you pull it out of the oven. Place the cake on a cooling rack and allow it to cool completely.
- Stem and halve the strawberries, and mash then them. Sprinkle the strawberries with the remaining 2 tablespoons granulated sugar and allow to sit for 30 minutes.
- For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl. Mix until very light and fluffy.
- Slice the cake in half to make 2 smaller cakes. Spread the strawberries evenly over each cut side of the cake halves, pouring on all the juices as well. Place the cake halves into the freezer for 5 minutes, just to make icing the cake easier.
- Remove the cake halves from the freezer. Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer. Place the second cake layer on top. Add half of the remaining icing to the top, spreading it evenly. Spread the remaining icing around the sides of the cake.
- Leave plain or garnish with strawberry halves. Serve slightly cool.
STRAWBERRY COFFEE CAKE WITH PEANUT BUTTER STREUSEL
Provided by Food Network
Time 55m
Yield 9 servings
Number Of Ingredients 13
Steps:
- HEAT oven to 350 degrees F. Coat 9x9-inch baking pan with no-stick cooking spray.
- COMBINE sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan.
- COMBINE peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam.
- BAKE 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.
STRAWBERRY STREUSEL CHEESECAKE
Yummy and easy, strawberry cheesecake! The creamy texture of the cheesecake and the delicious streusel topping makes this a great recipe! It's very easy to prepare, it's just hard to wait on it to cool to take a bite! ** Recipe was from paper from Martha White. I couldn't find plain strawberry muffin mix, so I used strawberry cheesecake muffin mix and it was yummy!
Provided by lsustacy
Categories Cheesecake
Time 1h10m
Yield 1 cheesecake, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F; spray bottom and sides of 10 to 11 inch springform pan with no stick cooking spray.
- Combine muffin mix and butter in medium bowl. Cut in butter with pastry blender or fork until mixture is crumbly. Reserve 1-1/3 cup of crumb mixture. Place in refrigerator.
- Press remaining crumbs in bottom and partially up sides of prepared pan. Place on cookie sheet and bake for 10 minutes.
- Combine cream cheese, sugar, flour, egg and vanilla in large bowl. Beat with electric mixer on medium high for 1-1/2 to 2 minutes or until creamy and smooth.
- Spoon cream cheese mixture evenly over partially baked crust. Spread gently.
- Spoon pie filling evenly over cream cheese mixture.
- Sprinkle reserved crumb mixture and walnuts on top of pie filling.
- Bake 40 to 45 minutes longer, or until golden brown on cookie sheet.
- Cool about 30 minutes.
- Chill 2 hours or overnight (this is the hard part, waiting -- but worth it!).
- Remove sides of pan and place on serving plate to serve! YUMMY!
FRESH STRAWBERRY COFFEE CAKE
Wonderful white coffee cake is topped with fresh strawberry and crumb topping.
Provided by Sue Walker
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 248.9 calories, Carbohydrate 39.7 g, Cholesterol 36.6 mg, Fat 9 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 344.5 mg, Sugar 22.9 g
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