Strawberries and Cream Coffee Cake

By srumbel

A thick swirl of cream cheese and strawberry jam is sandwiched between two layers of light as air coffee cake. This breakfast treat is then topped with a sugar and butter topping before being baked and then drizzled with a powdered sugar glaze. This Strawberries and Cream Coffee Cake will have your family rolling out of their beds and making a beeline for the kitchen in record time.
from melaniemakes.com

Ingredients

• Strawberries and Cream Filling
• 16 ounces cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup seedless strawberry jam
• Coffee Cake
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 cup non-fat plain yogurt
• Topping
• 1/4 cup sugar
• 1/4 cup flour
• 3 tablespoons butter
• Glaze
• 1/2 cup powdered sugar
• 1 tablespoon milk

Details

Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

Preheat oven to 350 degrees.

Strawberries and Cream Filling

In the bowl of an electric mixer, cream together cream cheese, sugar, egg and vanilla on medium speed until well combined.
Scrape filling into a separate bowl and set aside.

Coffee Cake

In the bowl of an electric mixer, cream together butter and sugar on medium speed.
Add egg, vanilla and yogurt and mix until combined.
Add flour, baking powder, baking soda and salt and mix until just combined, being careful not to overmix.
Divide cake batter in half and spread half onto the bottom of a greased 9x13 pan.
Spread cream cheese filling evenly over top of cake batter.
Microwave strawberry jam for 1 minute or until thinned and easily spreadable. Place dollops of jam over cream cheese mixture.
Top with dollops of remaining cake batter. Using a knife, swirl layers of cake batter, cream cheese filling and jam together.

Topping

In a small bowl, stir together sugar and flour. Using a pastry blender, cut butter into sugar and flour mixture until pieces are the size of peas.
Sprinkle topping over top of cake.
Bake for 40-45 minutes or until toothpick inserted into middle of cake removes cleanly. Allow to cool completely.

Glaze

In a small bowl, stir together powdered sugar and milk. If necessary, add additional milk to reach drizzling consistency.
Drizzle over top of cake.
Serves: 12 pieces