Tuesday, February 21, 2017

STRAWBERRY TEA CAKE (KNOWN IN MY HOUSE AS THE BEST COFFEE CAKE IN 10 YEARS!) (Seriously!)

Usually, when I hear the word "coffee cake" I think of a sweet treat that is only "at it's best" right out of the oven and it usually needs either a cup of coffee, tea or glass of milk to wash it down. Well, dear friends, this coffee cake IS the exception to that rule. My husband and I finished this cake in a single day with NO trouble (a cake this size usually lasts us several days). We just couldn't stop snacking on it!




I used all strawberries, this time, which added to the sweetness of this buttery cake, but we seriously enjoy this recipe with a raspberry filling as well.I sure hope you give it a try, you will NOT be disappointed.

Make the fruit filling first and let it cool a little.

In a heavy bottomed sauce pan, mix:

12 ounces of frozen strawberries (I used 12 ounces of frozen strawberries that I chopped finely in my food processor).
1/3 cup granulated sugar
1 tablespoon cornstarch

Heat the above ingredients, over medium heat, stirring until it is thick and bubbling. Set aside while you make the batter.

Cake Batter
2 and 1/4 cups all purpose flour
3/4 cup white sugar
3/4 cup COLD butter sliced in to thin pats

Put the flour, sugar and butter in your food processor and pulse until you get fine crumbs. Remove 1/2 cup of these fine crumbs and set them aside for later in the recipe.

NEXT:
To the remaining crumbs in the food processor, add:
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
3/4 cup buttermilk (no substitutions)
1 teaspoon vanilla extract

Pulse a few times until everything is good and moist (but don't over-mix).

Preheat your oven to 350 and grease and flour a (2 piece) 10" round tart pan. Using your fingers, press 2/3 of the batter into the prepared tart pan, pushing the batter evenly across the bottom and one inch up the sides of the pan (flouring your finger tips helps here).

Once you have the batter spread out and pushed up on the edges, gently pour in the fruit filling and spread it around the bottom.

With the reserved 1/3 of the batter, place small pieces in an irregular pattern on top of the fruit (I used a one teaspoon measure to get the right size). Be very careful not to push the batter pieces down into the fruit, you want them to float on top of it as much as possible. Finally, sprinkle the reserved crumbs over everything.

Bake in a 350 oven (Important tip; place a cookie sheet under the tart pan) for 30 to 35 minutes (my electric oven takes 35 minutes). 

The finished cake will be golden brown and smell heavenly!! I am certain that just about any fruit would work with this coffee cake.

When the cake is done baking, place it on a cooling rack for 15 minutes before you take it out of the pan.

 
ENJOY !!!

23 comments:

Denise said...

Coleen, this looks awesome. I will definately be trying this soon. Blueberries, maybe?

~Carole said...

Mmmm, Coleen, it looks wonderful. Do you think fresh fruit would work instead of frozen?

April said...

This looks great! I saw it over at 3 B's and actually I am making this today with raspberries! I am so excited now to make it!!

Barbara Bakes said...

It looks heavenly too!

Sonya said...

wow that looks beautiful! Im going to try this myself.

betty r said...

This looks so very good Coleen..I am making this coffee cake very soon! I love the name of it too..

Ingrid said...

Yay! Coleen I'm soooooo glad that you guys loved it! Your photos look great, too!

Thank you for the shout out! It was very sweet of you!
~ingrid

Debbie said...

Coleen that cake looks like heaven. I know I will be trying this....looks fantastic! I have a bunch of blueberries to use. Maybe I'll try it with them....

Wanda said...

Coleen...
This is the most beautiful coffee cake I have seen...I am so anxious to make it...hope it turns out as pretty as yours!

Katy ~ said...

Coleen, you talked me in it. I MUST make this. It looks positively divine!!

Kerstin said...

I remember how great it looked on Ingrid's blog and yours looks fantastic too! The best coffee cake in 10 years is a serious endorsement :)

Carrie said...

You ate a whole pie/cake in 1 day... now that's a cake I have to try!

Monica H said...

I saw this on Ingrid's blog and loved the look of it too. I would love this with strawberries- they're my favorite!

Your cake looks scrumptious!

Kristen said...

Yum! I imagine you can use all sorts of different fruit in this.

Jeff said...

Looks beautiful and I too am use to the dippable coffee cake. Reminds me a lot of grandparent's house and being snuck coffee all in the name of the experience.

Looks beautiful and I do not think I would have a problem consuming it in one shot either.

girlichef said...

yummmmmmm...breakfast tomorrow, perhaps :D

Lara said...

I'm printing this one off right now to try very soon...probably in the next couple of days!

The Cooking Photographer said...

Wow. Wowwww. Yeah. Just wow. I am printing it off...

And I love your new look Coleen! It's fun and clean.

Laura

Fabjena(TheBestRecipes) said...

I love this recipe too! I'm always making something like that with fruits who are in a season - apples, rhubarb etc. I've never tried with strawberries, seems I'd have to try. :))

Cristine said...

Coleen, you have me drooling!!!

Lara said...

I printed this recipe off as soon as I saw it and then my daughter and I made it for breakfast yesterday. We used blueberries and followed your well-written, detailed instructions to the "T", and it turned out beautifully! Anyway, it was perfect! It looked pretty and it was as scrumptious as your descriptions. We had it polished off in that one sitting. Would you mind if I shared the recipe and my pictures on my blog? (Of course, giving the credit along to you.)

Kathy said...

This looks delicious!!!! Can't wait to try it!!!

William Stoneman said...

Looks good...no strawberries today...but I do have frozen blueberries ALL the time. Thanks for sharing.