Fresh Strawberry White Chocolate Coffeecake

1 stick, 8 T, unsalted butter, softened

1 1/4 cups granulated sugar, divided

2 large eggs

1 tsp vanilla extract

1 tsp almond emulsion

1 1/3 cups all purpose flour

1 1/4 tsp baking powder

1/4 tsp salt

1/2 cup sour cream

16 oz. fresh strawberries

1 cup white chocolate chips

 

Wash strawberries, remove hulls, and slice.  Beat butter with 1 cup of sugar until pale and fluffy.  Add eggs, one at a time, beat well and add vanilla extract and almond emulsion.  Mix flour with salt and baking powder in a different bowl, then add 1/3 of flour mixture to butter mixture, alternating with 1/4 cup sour cream.  Repeat and end with the last 1/3 of flour mix, beating until just combined.  Fold in strawberries.

Spray a spring form cake pan well with cooking spray.  Add batter to pan.  Top with white chocolate chips, and push them down into batter over the top of cake.  Sprinkle remaining 1/4 cup of sugar over top of cake.

Bake at 350 degrees for 35-40 minutes, watching carefully near the end, using a tester to check batter.  Remove from oven when just done, do not over bake.  Cool cake before removing from pan.  Slice into wedges to serve.  Cake is best eaten within 1-2 days