Strawberry-Sour Cream Coffee Cake

Notes:
You will need two lemons for this recipe.
To toast the almonds: Arrange in single layer on baking sheet. Bake in a 350°F oven until fragrant and golden, 6 to 8 minutes.

Strawberry-Sour Cream Coffee Cake

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About This Recipe

Yield:8 to 10
Active time:1 hour
Total time:2 hours, 15 minutes
Special equipment:medium saucepan, food processor, Bundt pan, electric mixer, cooling rack
This recipe appears in: Let Them Eat: Strawberry-Sour Cream Coffee Cake
Rated:

Ingredients

  • For the strawberry jam:
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 pound strawberries, hulled and sliced
  • 6 tablespoons sugar
  • 1/8 teaspoon salt
  •  
  • For the topping:
  • 1 cup toasted slivered almonds (See Notes)
  • 1/4 cup sugar
  • 3 tablespoons unsalted butter, cut into small pieces and chilled
  • 2 tablespoons packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon finely grated lemon zest (See Notes)
  •  
  • For the cake:
  • Baking spray
  • 2 cups sugar
  • 1 tablespoon finely grated lemon zest (See Notes)
  • 8 ounces (2 sticks) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  •  
  • For the glaze:
  • 1 cup confectioners’ sugar
  • 2 tablespoons milk
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Procedures

  1. 1

    Adjust oven rack to middle position and preheat oven to 350°F.

  2. 2

    Stir together cornstarch and lemon juice in medium saucepan until cornstarch is completely dissolved. Stir in strawberries, sugar, and salt and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until strawberries are broken down and mixture is reduced to 1 1/2 cups, about 15 minutes. Transfer to bowl and cool completely.

  3. 3

    Meanwhile, prepare the topping: Pulse almonds, sugar, butter, light brown sugar, flour, and lemon zest in food processor until finely ground; transfer to bowl.

  4. 4

    For the cake, spray Bundt pan with baking spray.

  5. 5

    Pulse sugar and lemon zest in now empty food processor until zest pieces are no longer visible. In large bowl, beat butter and lemon sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.

  6. 6

    Combine flour, baking powder, baking soda, and salt. Decrease mixer speed to low and add flour mixture in three batches, alternating with sour cream. Scrape sides and bottom of bowl with rubber spatula as needed. Add vanilla and almond extracts and beat mixture on medium speed just until combined, 20 to 30 seconds.

  7. 7

    Sprinkle half of topping in prepared pan. Scrape half of batter over topping. Sprinkle with remaining topping; press gently into batter. Next, spoon cooled strawberry jam over topping, spreading gently to create an even layer. Scrape remaining batter over cake.

  8. 8

    Bake until cake tester inserted in center of cake comes out clean, 50 to 60 minutes. Cool cake in pan set on rack for 15 minutes, then, turn out directly onto rack and cool completely, about 1 hour.

  9. 9

    To make the glaze, stir together confectioners’ sugar, milk, vanilla, and salt in medium bowl until smooth. Drizzle glaze over cooled cake and allow to set, 5 to 10 minutes.

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