Coffee Cake-Strawberry Cream Cheese

By MJH

Ingredients

• Cake and crumb topping:
• 2 cups all-purpose white flour
• 3/4 cup white sugar
• 1/2 cup cold butter in chunks
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch salt
• 1 tablespoon lemon juice
• 3/4 cup cream
• 1 egg
• 1 teaspoon vanilla extract
• Cheesecake layer:
• 8 oz cream cheese at room temperature
• 1/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• Strawberry jam:
• 2 cups sliced strawberries
• 5 tablespoons sugar
• 2 teaspoons cornstarch

Details

Adapted from pinkrecipebox.com

Preparation

Step 1

Preheat the oven to 350F/180C and line an 8-inch cake pan with baking paper.

Strawberry jam:
Mix the strawberries and sugar together in a saucepan and cook over a medium heat for around 10 minutes or until all the sugar has dissolved and the strawberries have gone soft.
Leave to cool to room temperature before stirring in the cornstarch and leaving to one side.

Cheesecake layer:
Beat the cream cheese, sugar, egg and vanilla together until well-combined and set to one side.

Cake:
Mix together the flour, sugar, baking soda, baking powder and salt.
Use your fingertips to rub in the butter until you’re left with coarse crumbs.
Separate ¾ cup of the mixture and leave to one side.
In another bowl, beat together the lemon juice, cream, egg and vanilla.
Gently stir the cream mixture into the dry cake mixture until just combined.
The batter will be very lumpy, but it’s fine – it’s meant to be like that!
Spread the cake batter into the bottom and up along the sides of the pan like a well.
Pour the cream cheese mixture over the cake layer and spread on top the strawberry jam.
Sprinkle the ¾ cup of cake crumbs that you set to one side over the strawberry jam.

Bake for 55+ minutes. (55 minutes the middle will be still quite soggy.)

Leave to cool completely in the pan on a wire rack.