• Barth Bakery

Strawberry and Cream Coffee Cake

One easy-to-make cake with five irresistible layers that are boasting with flavor and mingle together in perfect harmony. With a buttery and moist vanilla sour cream cake, adorned with a thick and silky cream cheese filling, sweet strawberry preserves, an almond crumb topping, and finished off with a simple vanilla glaze, this terrific coffee cake is perfect for breakfast, brunch, or as a light dessert.





Ingredients

Sour Cream Coffee Cake

  • 2¼ cups all-purpose flour

  • ½ cup granulated sugar

  • ¼ cup light brown sugar, packed

  • ¾ cup unsalted butter, softened

  • 1 ½ tsp baking powder

  • ½ tsp salt

  • ¾ cup full-fat sour cream

  • 2 tsp pure almond extract

  • 1 tsp pure vanilla extract

  • 1 large egg

  • 1 cup strawberry preserves

  • ½ cup sliced almonds

Cream Cheese Filling

  • 8 oz full-fat cream cheese, softened

  • ¼ cup granulated sugar

  • 2 Tbsp all-purpose flour

  • 1 large egg

  • 1 tsp pure vanilla extract

Vanilla Glaze

  • ¾ cup confectioners’ sugar, sifted

  • 2 Tbsp whole milk

  • ½ tsp pure vanilla extract


Directions

Sour Cream Coffee Cake

  1. Preheat oven to 350°F. Grease the bottom and sides of a 9-inch springform pan and lightly flour.

  2. In a large bowl, mix together the flour and both sugars. Use a pastry blender to cut in the butter until the mixture looks like coarse crumbs. Remove 1 cup of the crumb mixture for the topping, place in a small bowl, and set aside.

  3. To the flour mixture, add the baking powder, salt, sour cream, almond extract, vanilla extract, and egg and stir until combined.

  4. Evenly spread the batter onto the bottom of the prepared pan and smooth with an offset spatula.

Cream Cheese Filling

  1. In a small bowl, use a handheld electric mixer to beat the cream cheese, sugar, flour, egg, and vanilla until smooth and creamy.

  2. Spoon the cream cheese filling on top of the coffee cake batter in the pan. Carefully spread the filling evenly with an offset spatula.

  3. Carefully spoon the strawberry preserves over the filling and spread to the edges using an offset spatula.

  4. Mix the almonds into the reserved crumb mixture, and sprinkle evenly on top of the preserves.

  5. Bake the cake for 65-75 minutes, or until the filling is set and the cake is no longer jiggly in the center. Cool for 15 minutes in the pan, and then run a thin knife around the cake and remove the side of the springform pan.

Vanilla Glaze

  1. In a small bowl, whisk together the sugar, milk, and vanilla until smooth. Drizzle the glaze over the cake. Serve the cake warm.

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