Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze

By margiekyle

Ingredients

• 1 1/3 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup butter, room temperature
• 2/3 cup sugar
• 2 eggs
• 1/2 cup sour cream (or vanilla yogurt)
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/3 cup strawberries, sliced
• 3 tablespoons turbinado sugar
• 1/3 cup cream cheese, room temperature
• 2/3 cup confectioners sugar, sifted
• 1 teaspoon vanilla extract
• 3 tablespoons milk

Details

Servings 6
Preparation time 10mins
Cooking time 45mins
Adapted from closetcooking.com

Preparation

Step 1

to enjoy fresh summer strawberries for breakfast!

This recipe makes 6 servings in a 9 inch spring form pan or an 8 inch square bakin pan.

Mix the flour, baking soda, baking powder and salt in a bowl and set aside.

Cream the butter and sugar, mix in the eggs one at a time followed by the sour cream, buttermilk and vanilla.

Mix the dry mixture into the wet followed by the strawberries.

Pour the mixture into a greased 9 inch spring form pan or an 8 inch square pan and sprinkle on the turbinado sugar.

Bake in a preheated 375F/190C oven until a toothpick pushed into the center comes out clean, about 30-40 minutes.

Mix the cream cheese, confectioners sugar, vanilla and milk until smooth and drizzle on cake.

(You can also use frozen strawberries; just add them to the recipe frozen just like you would with fresh and bake for a few minutes longer.)