Oh. My. Gosh. This cake is so good! I told my husband that this will probably be my birthday cake this year! It was moist, fruity, creamy, perfection! It’s almost more cheesecake than coffee cake, but I loved the fruit & crumble topping. The ratio of butter cake to cheesecake & fruit is just perfect! It adds a whole other depth of chewy crumbly texture to enjoy with the smooth creamy filling & sweet fruit. It’s like all the good stuff in one dessert: cake, pie, & cheesecake all in one. I loved every last bite! I cannot recommend this cake more! Make it!
Strawberries & Cream Coffee Cake
Yield 8 + Servings
Ingredients
Strawberry Filling:
- 1 1/2 cups fresh strawberries, cut into pieces (equals about 1/2 pound strawberries)
- 3 Tbsp sugar
- 1 1/2 tsp cornstarch
- 3 tsp water
Cream Cheese Filling:
- 1 (8oz) package cream cheese (I used Neufchatel), room temperature
- 1/4 cup sugar
- 1 large egg
Butter Cake and Crumb Topping:
- 2 cups all purpose flour
- 3/4 cup sugar
- 1/2 cup butter, cold & cut into chunks
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sour cream
- 1 large egg
- 1 tsp vanilla
Instructions
- Preheat the oven to 350*F. Line a 9-inch round pan with removable bottom with a circle of parchment. Using baking spray, coat the sides of the pan. I also spray a little baking spray on the bottom, underneath the parchment to help hold it in place.
- PREPARE THE STRAWBERRY JAM: Combine cornstarch & water in a bowl to make a slurry. Mix the strawberries & sugar in a small saucepan. Cook over low heat until the strawberries release their juices; about 5 minutes. Then add the cornstarch slurry & stir until well-combined Stir for another minute or two until it has thickened. Remove from heat & cool to room temperature while you prepare the rest of the cake.
- PREPARE THE CREAM CHEESE FILLING: Using a hand mixer, in a medium size bowl, beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar & egg & beat until well-combined. Set aside.
- PREPARE THE CAKE: Combine the flour & sugar in a stand mixer. Cut in the butter with the paddle attachment on low until mixture resembles coarse crumbs. Measure ¾ cup of the mixture & set aside. Add the baking soda, baking powder & salt to the remaining mixture.
- In another bowl, whisk sour cream, egg & vanilla until well-blended. Add this wet mixture to the dry mixture until just incorporated. Will be thick & lumpy. Scrape bowl as needed.
- ASSEMBLE THE CAKE & BAKE: Spread the cake batter in the pan coming up the sides making a border & leaving a well in the center. Pour cream cheese mixture in the center over the cake batter, being careful not to go beyond the border. Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining ¾ cup crumbs over the strawberry filling.
- Bake for 50-60 minutes until the center is set & doesn't jiggle. Cool in the pan on a wire rack for 20 minutes before removing the cake.
Recipe Notes
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Aimee says
Wow, this looks so delicious! I’ve been wanting to try making a coffee cake and this might be the one!
Amber Brady says
As far as typical coffee cake, this is far from it, but it is a great alternative to just coffee cake. So good!
Jesseca says
This looks SO yummy! I love coffee cake, but never thought of trying a new version!
Amber Brady says
This is a great version to try 🙂 Thanks for stopping by!
Lori Ann says
This looks divine Amber! I made a coffee cake on sunday. It was dry & lifeless. I’m going to make this one next time! Pinned!
Amber Brady says
This will melt in your mouth! Let me know what you think! I am dreaming of this for my birthday cake, but that’s not until the end of summer…I might not make it that long before I make this again! Haha.
[email protected] says
Love the cream cheese filling and strawberries are my favorite! This coffee cake needs to make an appearance at my house ASAP!
Amber Brady says
Jess, you will love this! So yummy!
Finn Felton says
Hey amber, I’m planning to make it at my house soon. I liked the images of this cake. It looks very tasty. I don’t know if I could make it right, because I’m not good at cooking. But I’ll try.
Regards,
Finn Felton
Kopi Luwak
Amber Brady says
Good luck! Let me know how it turns out!
Cindy says
What a great combination of coffee cake and cheesecake. It will be on my next brunch table. Yummy.
Krista Low says
Can I have this right now? It looks absolutely fabulous! I just pinned this. Thank you for sharing yet another fabulous recipe 🙂 Krista @ http://ahandfulofeverything.blogspot.com
Kristen says
I think I will be making this today! 🙂 This looks amazing and I have everything in the house to make it. Thank you for sharing.
Kristen
http://www.chickyscafe.com
Amber Brady says
Hooray! I hope you like it! I couldn’t stop eating it 🙂
Camille says
I haven’t made coffee cake in ages! This one is calling my name. I’d love it if you linked this recipe up to this week’s Iron Chef Mom: Strawberry Battle! http://growingupgabel.com/iron-chef-mom-strawberry-battle/
Beth Roberts says
Great recipe!!!! I want to be adventurous and use different kinds of fruit filling. I would go with canned pie filling for something easy… blueberry would be first. This kind of reminds me of some of the Entenmanns coffecakes.
Tesa says
Thanks for sharing this recipe! It was delicious! We have fresh black raspberries ripe for picking in our back yard right now, so I used them instead of strawberries. Very yummy! I will make it again!
Amber says
Oh wow, black raspberries! I bet that was fabulous!