Strawberry Swirl Coffee Cake

A moist, buttery coffee cake swirled with strawberry puree and topped with a buttery crumb.

Ingredients

  • 1 cup of frozen strawberry puree, defrosted (no sugar added)
  • 1/4 cup granulated sugar
  • 1 TBS cornstarch, dissolved in 1 TBS water
  • 1 tsp. unsalted butter
  • 5 TBS unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp. pure vanilla extract
  • 2 cups all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • 1 cup buttermilk
  • 1/2 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. kosher salt
  • 6 TBS unsalted butter, cut into cubes, cold

Instructions

  1. To make the strawberry swirl: Combine the puree, 1/4 cup granulated sugar, and cornstarch slurry in a small saucepan and cook until it begins to bubble. Cook one minute longer. Take off heat and add 1 tsp. unsalted butter. Stir to combine. allow to cool to room temperature.
  2. Heat oven to 350 degrees F. Spray 13" x 9" baking dish with baking spray (like Baker's Joy). Set aside.
  3. To make the cake: In large bowl, combine the butter and 3/4 cup sugar with mixer until light and fluffy. Add egg and vanilla extract. Beat until light. (2 min or so)
  4. In small bowl, combine 2 cups flour, baking powder, baking soda, salt, and cinnamon.
  5. Add half the flour mixture to the butter mixture and combine. Pour in half buttermilk and combine. Repeat with remaining flour and buttermilk, mixing until just combined. (Over mixing will produce a tough cake.)
  6. Spread batter into prepared pan. Drop cooled strawberry mixture onto the batter by spoonfuls. With a butter knife, pull and swirl the strawberry mixture into the cake batter. Set aside.
  7. To make the crumb topping: Combine 1/2 cup flour, 1/2 cup granulated sugar, 1/2 tsp. cinnamon, and 1/4 tsp. kosher salt in small bowl. With pastry blender or fingers, work cold butter into the mixture until it is the size of small peas. Sprinkle topping evenly over the cake.
  8. Bake in oven for 40 - 45 minutes, or until a tester comes out clean. Cool in pan for at least 30 minutes. Can serve warm or cold. Garnish with powdered sugar and more puree, if desired. 

Yield: 16 servings

Prep Time: 00 hrs. 20 mins.

Cook time: 00 hrs. 45 mins.

Total time: 65 mins.

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