Recipe for cooking strawberry crumb coffee cake

Breakfast Recipes :: Coffeecakes

Strawberry Crumb Coffee Cake

Posted by kdipaolo at recipegoldmine.com May 30, 2001

1 tsp. plus 3/4 c. unsalted butter, at room temperature
4 c. strawberries, hulled and sliced
1 1/2 c. sugar
3 Tbsp. fresh lemon juice
2 Tbsp. cornstarch
1/4 c. water
3 lrg. eggs
4 c. bleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/4 tsp. salt
1 1/2 c. buttermilk
1 tsp. vanilla extract or flavoring
1/2 c. firmly packed light brown sugar
1 c. powdered\sugar
2 Tbsp. sSteen\s 100 percent Pure Cane Syrup
or other cane syrup
2 tablespoons milk

Preheat the oven to 350 degrees F. Grease a 10 x 2-inch round cake pan with 1 teaspoon of the butter.

In a medium-size nonreactive saucepan, combine the strawberries, 1/2 cup of the sugar, and the lemon juice. Bring the mixture to a boil and cook at a boil for 3 minutes. In a small bowl, dissolve the cornstarch in the water. Add to the strawberry mixture and cook, stirring, until it thickens, about 2 minutes. Remove from the heat and let cool completely.

In a large mixing bowl, cream 1/4 pound of the butter with the remaining 1 cup sugar with an electric mixer. Add the eggs one at a time, beating well after each addition. Into a medium mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with an electric mixer until everything in incorporated.

In another medium-size mixing bowl, combine the remaining 1/4 cup butter, the remaining 1/2 cup flour, the brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs.

Spread half of the batter in the prepared pan. Spread the strawberry mixture over the batter. Drop heaping spoonfuls of the remaining batter over the mixture, about 1 inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown, about 40-50 minutes. Remove from the oven and let cool slightly.

In a medium-size mixing bowl, whisk together the confectioners\s 100 percent Pure Cane Syrup
or other cane syrup
2 Tbsp. milk

Preheat the oven to 350 degrees F. Grease a 10 x 2-inch round cake pan with 1 tsp. of the butter.

In a medium-size nonreactive saucepan, combine the strawberries, 1/2 c. of the sugar, and the lemon juice. Bring the mixture to a boil and cook at a boil for 3 min.. In a small bowl, dissolve the cornstarch in the water. Add to the strawberry mixture and cook, stirring, until it thickens, about 2 min.. Remove from the heat and let cool completely.

In a large mixing bowl, cream 1/4 pound of the butter with the remaining 1 c. sugar with an electric mixer. Add the eggs one at a time, beating well after each addition. Into a medium mixing bowl, sift 3 1/2 c. of the flour, the baking powder, baking soda, 1/2 tsp. of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with an electric mixer until everything in incorporated.

In another medium-size mixing bowl, combine the remaining 1/4 c. butter, the remaining 1/2 c. flour, the brown sugar, and the remaining 1/4 tsp. cinnamon. Using your hands, combine the mixture until it resembles fine crumbs.

In a medium-size mixing bowl, whisk together the confectioners\sugar, cane syrup, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve.