I started off my short work week today with this, a short-lived attempt at reversing some of the damage done by typical holiday weekend over-indulgence:
After consuming this smoothie consisting of strawberries, oranges, a banana and some flax seed, I felt great. Less puffy. Empowered even. Like I should go for a run (that is a lie). Then I turned around and remembered I had this on the table:
I got all caught up in summer grocery shopping fever (yes, that’s a thing) the other day and bought a metric butt ton of fresh strawberries. Unfortunately, I ate a bunch of junk food tasty goodness that didn’t involve fruit this weekend and they went unconsumed. I despise throwing away food, so before they became a mushy pile of summery flavored (slightly moldy) goo, I salvaged enough to whip up a little “breakfast” cake for my co-workers. I like to share the love. And calories.
A Google search for “strawberry coffee cake” led me to this post from Joy the Baker. I highly recommend Googling things you want to eat, they will appear. Google is a magic cookbook.
First layer of batter:
Strawberry filling (which I didn’t make enough of…next time, more goo):
The batter was a little thick and the top layer sort of swirled together with the filling. Whatever. Don’t judge.
Crumb topping. Necessary accessory to all breakfast baked goods.
Fruit makes it healthy, right?
Yes. The answer is always yes.
Strawberry Sour Cream Coffee Cake
from Joy the Baker
1 heaping cup sliced strawberries (I’ll use at least 2 cups next time)
1/3 cup sugar
2 Tablespoons cornstarch
2 teaspoons water
1/2 cup butter, softened
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
1 teaspoon vanilla extract
a few drops of almond extract (optional)
3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Preheat oven to 350 degrees F.
To make the topping:
Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Set aside.
To make the strawberry filling:
Combine strawberries, 1/3 cup sugar, water and cornstarch in a small saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and strawberries are soft and somewhat broken down. Set aside to cool.
Grease and flour a 12×8 (or 10×10…or whatever you have that’s in that range) baking dish, knocking out excess flour, and set aside. (or spray with Baking Pam with flour if you’re super lazy like me)
To make the coffee cake batter:
Cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add vanilla extract, and almond extract if you’re using it.
Sift dry ingredients together. Add the dry ingredients to the creamed butter in 3 parts alternating with the sour cream in 2 parts, beginning and ending with the dry ingredients. Beat just until combined.
Spoon 2/3 of the batter into the prepared pan. Spread the cooled strawberry mixture over the batter. Spoon the remaining batter onto the strawberries and spread evenly. Top with crumb topping and bake in the upper third of the oven. Bake for 40-50 minutes (depending on the size and shape of the pan…mine took 40), until a knife inserted into the center of the cake comes out clean.