strawberry cream cheese coffee cake

I’m guessing from my recipes lately that you can tell which two produce items have been abundant and inexpensive at Costco lately… strawberries and broccoli! I’m excited to share yet another recipe using fresh strawberries today. I just love them! I’ve never actually made a coffee cake before, but this was the perfect recipe to start with. It was fairly easy to make, and incredibly delicious! I can’t even say which part was my favorite… the sweet, moist cake, the cheesecake-y cream cheese, the sweet strawberries, or the crumbly streusel topping. They were each amazing in and of themselves, but combined? Holy cow! I’ve had a slice of this cake for breakfast every morning this week, and I’m dreading the day I eat the last piece. I guess that will be just the excuse I need to make it again!

Strawberry Cream Cheese Coffee Cake
adapted from Food Wanderings in Asia

Cake and Crumb Topping:
2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, cold and cut into chunks
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup sour cream (full fat)
1 large egg
1 tsp vanilla extract

Cream Cheese Filling:
1 – 8oz cream cheese, room temperature
1/4 cup sugar
1 large egg

Strawberry Filling:
1 1/2 cup fresh strawberries, cut into pieces
3 tbsp sugar
3 tsp water
1.5 tsp cornstarch

Preheat the oven to 350F. Line an 8 inch round pan with non-stick baking paper (or spray with cooking spray).

For the strawberry filling:
Combine the cornstarch and water in a bowl. Mix the strawberries and sugar in a small saucepan. Cook over low heat until the strawberries release their juices, about 5 minutes, then add the cornstarch mix and stir until well combined. Cook for another minute or two, stirring frequently, until thickened. Remove from heat and set aside.

For the cream cheese filling:
Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined.  Set aside.

For the cake:
Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 knives, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 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, egg and vanilla extract until well blended. Gently stir the wet ingredients into the flour mixture until just combined.

Spread the batter in the pan. Pour the cream cheese mixture over the batter, being careful to keep the cream cheese mixture 1/2 – 1 inch away from the edges of the batter. Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing.