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This is a smaller, MOIST coffeecake with sour cream in the batter and FRESH STRAWBERRIES. It can be made with sugar or Splenda (sugar-free). It's one of the recipes I made up to keep that cake dish filled for my husband! **
Fresh STRAWBERRY STREUSEL COFFEE CAKE
1 cup all-purpose flour ……………………….. 2 tsp baking powder
1/2 cup sugar (or regular white Splenda)
1/2 tsp salt ............................................... 2 TB butter, melted
1 egg, lightly beaten…………………………… 1/4 cup milk **
1/4 cup sour cream ……………………………..1 tsp vanilla or almond extract
1-1/2 to 2 cups sliced fresh strawberries
Topping
1/2 cup all-purpose flour ………………………1 tsp cinnamon
1/2 cup brown sugar or brown sugar blend Splenda
1/4 cup cold butter
1/4 cup chopped pecans, almonds or hazelnuts
Preheat oven to 375. Spray an 8” square pan with non-stick baking spray.
In a mixing bowl, whisk together flour, sugar, baking powder and salt. In a second bowl, add egg, milk, sour cream and butter; stir to mix; add to dry ingredients and stir just until moistened.
Pour mixture into prepared pan. Put strawberries evenly over top of batter
Topping: Combine flour, cinnamon and sugar in a bowl. With a pastry blender, cut in butter until consistency of coarse crumbs (or pulse together in your food processor). Stir in nuts. Sprinkle mixture evenly over the strawberries.
Bake at 375° for 30-45 minutes or until wooden pick comes out clean. Cool and cut into squares.
NOTE: You can substitute flavored liquid coffee creamer for the milk (best for SUGAR FREE) * I recommend Hazelnut, Sweet Cream or Crème Brulee **
Fresh STRAWBERRY STREUSEL COFFEE CAKE
1 cup all-purpose flour ……………………….. 2 tsp baking powder
1/2 cup sugar (or regular white Splenda)
1/2 tsp salt ............................................... 2 TB butter, melted
1 egg, lightly beaten…………………………… 1/4 cup milk **
1/4 cup sour cream ……………………………..1 tsp vanilla or almond extract
1-1/2 to 2 cups sliced fresh strawberries
Topping
1/2 cup all-purpose flour ………………………1 tsp cinnamon
1/2 cup brown sugar or brown sugar blend Splenda
1/4 cup cold butter
1/4 cup chopped pecans, almonds or hazelnuts
Preheat oven to 375. Spray an 8” square pan with non-stick baking spray.
In a mixing bowl, whisk together flour, sugar, baking powder and salt. In a second bowl, add egg, milk, sour cream and butter; stir to mix; add to dry ingredients and stir just until moistened.
Pour mixture into prepared pan. Put strawberries evenly over top of batter
Topping: Combine flour, cinnamon and sugar in a bowl. With a pastry blender, cut in butter until consistency of coarse crumbs (or pulse together in your food processor). Stir in nuts. Sprinkle mixture evenly over the strawberries.
Bake at 375° for 30-45 minutes or until wooden pick comes out clean. Cool and cut into squares.
NOTE: You can substitute flavored liquid coffee creamer for the milk (best for SUGAR FREE) * I recommend Hazelnut, Sweet Cream or Crème Brulee **
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