Strawberries and Cream Coffee Cake

2009 Northern Region State Fair Winner


Details

Difficulty

Moderate

Yield

8 servings

Prep Time

35 minutes

Rise Time

30 minutes

Bake Time

45 to 50 minutes

Ingredients


  • Cake
  • 2-3/4 cups cake flour
  • 3/4 cup sugar
  • 3/4 cup butter
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Argo® Baking Powder
  • 1 cup sour cream
  • 1/4 cup water
  • 1 egg
  • 1 teaspoon almond extract
  • 1 teaspoon pure vanilla extract
  • Filling
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1 teaspoon pure vanilla extract
  • Red food coloring, optional
  • 3/4 cup strawberry jam
  • 1/2 cup sliced almonds

Directions


For cake: Combine flour and sugar. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumbs. Stir undissolved yeast, baking soda and baking powder into remaining crumbs. Combine sour cream and water; heat to very warm (120° to 130°F). Stir sour cream mixture, egg and extracts into flour mixture. Spread batter in greased 9 x 3-inch round OR heart shaped springform pan. Set aside while making filling.

For filling: Combine cream cheese, sugar, egg and extracts; beat until smooth. Optional: tint to desired shade of pink with red food coloring (about 2 to 3 drops). Pour onto prepared cake batter. Top with jam and sprinkle with reserved crumbs and almonds. Allow to rise in a warm, draft free place for about 30 minutes or until cake almost doubles in height.

Bake in a preheated 350°F oven for 45 to 50 minutes, until golden. Cool at least 2 hours. Store cake in refrigerator.

Recipe Note: The light texture of this cake depends on cake flour. Do not substitute all-purpose flour.