Monday, June 11, 2012

Strawberry Coffee Cake with Lemon Streusel Topping

I took a coffee cake recipe that I like a lot and tweaked it so I could use up some strawberries I had on hand.

To make the streusel, put 1/2 cup of sugar and 1 cup of flour in a bowl.


Cut in 1 stick (8T.)  soft butter, the zest of 1 lemon and 1 T. lemon juice.  Set this aside.

Using the whisk attachment on your mixer, beat 8 T. soft butter with 1 C. sugar until fluffy. Add 1 C. whole milk yogurt or sour cream and 2 large eggs.

Add 1 tsp. vanilla extract, 1 tsp. baking powder, 1/2 tsp baking soda and 1/2 tsp. salt. Beat until blended.  Place the paddle attachment  on your mixer and add 2 C. flour.

Mix in 2 C. diced strawberries.

Preheat the oven to 350 degrees.  Pour the batter into a greased and parchment lined 9X13 pan.

I spread a layer of my homemade strawberry jam over the batter but you can skip this step if you want.

Sprinkle the streusel mixture over the top.

Bake for about 40 minutes or until a toothpick stuck in the center comes out clean.  Mine took a bit longer to bake.

I made a glaze by mixing some fresh lemon juice with confectioners sugar.  You can also skip this step.

In warm weather, keep this refrigerated.  It is a fabulous coffee cake.