Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze
User Reviews
4.6
15 reviews
Excellent
Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze
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Sweet, juicy strawberries are found in every bite, and the cream cheese glaze is the perfect tangy complement to the creamy, sweet cake.
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Ingredients
For the Cake
- 1 large egg
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ cup sour cream very thick Greek yogurt may be substituted, although I have not tested it
- ¼ cup buttermilk
- ¼ cup canola or vegetable oil
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt optional and to taste
- 1 ¼ cups frozen or fresh strawberries halved and loosely packed
- 2 to 3 tablespoons turbinado sugar for sprinkling (2 tablespoons granulated sugar may be substituted)
Vanilla Cream Cheese Glaze
- about 3 ounces about 1/3 cup cream cheese, softened
- ⅓ cup granulated sugar OR about 1 cup confectioners’ sugar granulated sugar prevents glaze from getting as ‘crunchy’ when exposed to air, but doesn’t incorporate as smoothly as confectioners’ sugar
- 2 to 3 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
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Instructions
For the Cake:
- Preheat oven to 400F. Spray a 9-inch springform pan with floured cooking spray, or grease and flour the pan; set aside (I fear a regular 9-inch cake pan won’t quite be deep enough; but an 8-inch or 9-inch square pan is okay).
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and hand mixer), combine first 10 ingredients (through salt), and mix on medium-high speed until smooth and combined, about 2 minutes.
- Stop, scrape down the sides of the bowl, and mix on medium-high speed until smooth and combined, about 1 minute.
- Transfer batter to prepared pan.
- Arrange strawberry slices uniformly over the top of batter (looks like a lot but they sink down and shrivel while baking).
- Evenly sprinkle with 2 to 3 tablespoons sugar.
- Bake at 400F for 30 minutes.
- Lower the temp to 375F and bake for another 20 to 25 minutes, or until cake is golden, set in the center (it will likely be domed), not jiggly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter.
- Allow cake to cool in pan on a wire rack for about 10 minutes before removing from pan and turning out onto a rack to cool completely.
- While the cake cools, make the glaze.
For the Glaze:
- Combine all ingredients in a small bowl and beat until smooth, either with a whisk or a mixer. Play with ratios of all ingredients to suit your tastes.
- Drizzle glaze over cake in big ribbons, going up and back, over the surface (the photos show the glaze skimpier because I wanted the strawberries to be visible, but I used all the glaze after the photos were completed).
Notes
- Strawberries: If using frozen, keep them unthawed and add them frozen – thaw just enough to halve them, if necessary. Other fruit could be substituted such as blueberries, blackberries, raspberries, peaches, nectarines.
- Baking time: I used frozen strawberries and added ice cold berries to the cake batter. If you’re using fresh berries, your baking time could be considerably less. Watch your cake, not the clock. If at any point your cake appears to be browning more quickly in places before the center is setting, cover with foil.
- Storage: If you have extra glaze, it will keep airtight in the refrigerator for at least 1 month. It makes an excellent fruit dip. I store cake airtight at room temperature where it stays fresh for 4 days. Store in the refrigerator (due to the glaze) if desired.
Nutrition Information
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Serving
1
Calories
453kcal
(23%)
Carbohydrates
68g
(23%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
10g
Cholesterol
54mg
(18%)
Sodium
224mg
(9%)
Fiber
1g
(4%)
Sugar
54g
(108%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 453kcal | 23% |
| Carbohydrates | 68g | 23% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 54mg | 18% |
| Sodium | 224mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 54g | 108% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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