Ingrédients pour Strawberry Sour Cream Coffee Cake
- Frozen Unsweetened Strawberries
- 1/4 cup water
- 1/4 cup granulated sugar + 3/4 cup granulated sugar + 1/4 cup packed light brown sugar
- 2 tablespoons cornstarch
- 1 1/2 cups all-purpose flour + 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) cold unsalted butter + 2 teaspoons cold unsalted butter
- 1 large egg
- 1 cup sour cream
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- Brown Sugar
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Comment préparer Strawberry Sour Cream Coffee Cake
- In a small bowl, whisk together 1/4 cup granulated sugar and 2 tablespoons cornstarch. Set aside.
- In a medium saucepan, combine 1 pint (2 cups) fresh strawberries, sliced, and 1/4 cup water. Bring to a simmer over medium heat.
- Stir in the sugar-cornstarch mixture and cook, stirring frequently, until the mixture has thickened to a jam-like consistency (about 5-7 minutes). Remove from heat and let cool completely.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon ground cinnamon.
- Cut in 1/4 cup (1/2 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together 1 large egg, 1 teaspoon vanilla extract, 1 cup sour cream, and 1/4 cup buttermilk.
- Pour the wet ingredients into the well of the dry ingredients and stir gently until just combined. The batter will be slightly lumpy.
- Pour three-quarters of the batter into a greased 9x9 inch baking pan.
- Spread the cooled strawberry filling evenly over the batter.
- Drop the remaining batter by spoonfuls over the fruit.
- In a small bowl, combine 1/4 cup all-purpose flour, 1/4 cup packed light brown sugar, and 2 teaspoons cold unsalted butter. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the cake.
- To prevent overflow, line the baking pan with aluminum foil, extending the foil over the sides of the pan.
- Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
139g
Fat
33g
Carbs
20g
