Strawberry Coffee Cake
YIELD Serves 12.
This weekend strawberries were all the rage at the farmers' market. And they are delicious, sweet and juicy, ready for the picking. I found a recipe for rhubarb coffee cake in Mary Jane's Farm and I just substituted the rhubarb for the same amount of strawberries for the sheer fact that I bought the most beautiful berries this weekend and I just couldn't wait to take advantage. The cake was firm on the outside with a soft crumbly inside. The topping added just the right amount of cinnamon sugar goodness and the recipe took no time at all. I was super pleased and my husband, who ate it in route to his exam, stopped in his tracks to rave. I think that you could substitute basically any fruit that you like here depending on what's in season. And while I could have subbed part whole wheat flour, I didn't, sometimes you just need a fully decadent and totally sinful morning treat to go with your organic coffee. This morning was one of those days.
INGREDIENTS
| 2 cups | flour |
| 2 1/2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1 tsp | salt |
| 1/2 cup | sugar |
| 1 | organic egg, lightly beaten |
| 1 cup | organic sour cream |
| 1 cup | local strawberries, stem removed and diced |
| 1/4 cup | sugar |
| 1/2 tsp | cinnamon |
| 1 tbsp | local butter, slightly softened |
PREPARATION:
Method
- Preheat the oven to 375 degrees.
- Mix the flour, baking powder, baking soda, and salt with a fork.
- Add in sugar, egg, sour cream, and strawberries. Mix completely and pour into an 8 x 8 inch pan.
- In a separate small bowl use you hands to combine the sugar, cinnamon, and butter.
- Top the pan with the mixture.
- Bake for about 25 minutes.