June ABC challenge: strawberry cream cheese coffee cake

The challenge this month was breakfast/brunch.  My favorite!  I used up some leftover frozen strawberries by making half the original recipe.

Here's what I used:

Strawberry Filling

3/4 cup frozen strawberries, thawed, drained, and cut into pieces

1½ tablespoons sugar

1½ teaspoons water

3/4 teaspoon cornstarch

Cream Cheese Filling

4 oz cream cheese, room temperature

1/8 cup sugar

1/2 large egg

Butter Cake & Crumb Topping

1 cup all purpose flour

3/8 cup sugar

1/4 cup butter, cold and cut into chunks

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon salt

3/8 cup sour cream (full fat)

1/2 large egg

1/2 teaspoon vanilla extract

For the strawberry filling, mix the strawberries and sugar in a pan. Cook briefly over low heat to warm (until the strawberries release their juices if using fresh, about 5 minutes). In a small bowl, combine the cornstarch and water to make a slurry, then add to the strawberries and stir until well combined. Continue to cook, stirring occasionally, for another minute or two until it has thickened. Let cool to room temperature.

For the cream cheese filling, beat the cream cheese on medium speed until smooth. Add the sugar and ½ egg and beat until well combined.  Set aside.

For the cake, combine the flour and sugar in a bowl. Cut the butter into the mixture until it resembles coarse crumbs. Measure out 3/8 cup of the mixture and set aside. Add the baking soda, baking powder, and salt and mix well. In another bowl, beat the sour cream, ½ egg, and vanilla extract until well blended. Add to the flour mixture and stir gently until just incorporated. Spread the dough in a greased 8 x 4" or 9 x 5" pan that's at least 1.5 inches deep, patting down with damp fingers if necessary. Spoon the cream cheese mixture over the dough, then top with the strawberry jam. (Avoid letting the jam touch the edges of the pan to prevent sticking.) Sprinkle the reserved 3/8 cup crumbs over the strawberry filling. Bake for 25-30 minutes. Cool in the pan on a wire rack at least 20 minutes before slicing.

 

I had some difficulty deciding what pan to use.  I used a 9 x 5" loaf pan, so my cake was a little thinner than the original, and I think the high sides prevented proper browning on top.  Also, turned out the oven was at 375F for the first 20 minutes; I turned it down to 350 and baked it another 5, which was just the right amount of time.  It might need a little longer for a 350F oven, especially if it's a thicker cake.  The pan I used was non-stick and very slick, but I greased it anyway and the slice came right out.  The original recipe calls for a pan with a removable bottom, which would make for a nicer presentation but isn't necessary to get the cake free.

Conclusion:  This was much lighter than you might expect, and not too sweet.  (The cake part tasted just like a cinnamon streusel coffee cake my mom used to make.)  Very good.

Recipe:  Strawberry Cream Cheese Coffee Cake via Food Wanderings (adapted from a blueberry version on Annie's Blog)