Strawberry Sour Cream Coffee Cake
photo by Lori Mama
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Yields:
-
1 pan
- Serves:
- 8-10
ingredients
- 473.18 ml frozen unsweetened strawberries, thawed
- 59.14 ml water
- 59.14 ml sugar
- 29.58 ml cornstarch
- 354.88 ml flour
- 177.44 ml sugar
- 2.46 ml baking powder
- 2.46 ml baking soda
- 4.92 ml cinnamon
- 59.14 ml butter, cold
- 1 egg
- 59.14 ml sour cream
- 59.14 ml sour milk or 59.14 ml buttermilk
- 2.46 ml vanilla
- 59.14 ml flour
- 59.14 ml brown sugar
- 29.58 ml butter, cold
directions
- Mix 1/4 c sugar with cornstarch, set aside.
- Simmer strawberries and water until tender. Mix in sugar mixture and simmer until thickened, stirring often. Set aside.
- Combine 1/2 c flour, 3/4 c sugar, baking powder, baking soda, and cinnamon. Cut in 1/4 c butter till four has course, lumpy texture. Make a well in bowl.
- In another bowl, beat up egg with vanilla, sour cream and sour milk.
- Pour egg mixture into flour and stir until everything is moist. Batter will be lumpy.
- Spread about three quarters of the batter into an ungreased 9x9 pan. pour fruit over that. drop the remaining batter in small clumps over the fruit.
- Mix up the 1/4 c flour with brown sugar and cut in 2T butter. Sprinkle over coffee cake.
- Bake at 350 for 45 minutes until golden brown. My strawberry filling bubbled over in the oven, so I recommend putting some foil under the pan.
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RECIPE SUBMITTED BY
Haley K
USA