November 3, 2009

Strawberry Coffee Cake

Strawberry Coffee Cake

This was supposed to be a luscious, decadent, fruit- and nut-studded cake...and it was, but it had one major downfall. The strawberries! I HIGHLY suggest if you try making this recipe, do as the recipe says and use FRESH STRAWBERRIES. See, I used the frozen kind (hey, I couldn't find fresh ones in November), and they did not provide great end results. The actual cake is delicious and oh-so-rich, with sour cream (and not one, but TWO sticks of butter) added for melt-in-your-mouth moistness and vanilla added for that fragrant, aromatic kick. The chopped strawberries are actually folded into the batter, and he "filling" and topping is a simple mix of chopped walnuts, brown and white sugars, and cinnamon. Bake time was suggested for 55-60 minutes, but I had to add an entire 30 extra minutes just for an inserted knife to come out clean! Now, I can only assume that the extra wet strawberries were the cause of this. And it's these extra wet strawberries that, to my disappointment, sank to the bottom of the cake. They got it so wet, that the bottom actually resembled and tasted more like bread pudding. Not that that's a bad thing, but as a result, this wasn't something to keep sitting around for more than a couple days...lest I end up with soggy cake. Oh, and as you can imagine, any leftovers definitely need to be refrigerated.

Make again? Yes, of course with FRESH strawberries (and even tossed in flour before adding them to the batter to prevent sinkage). But don't worry, the flavor is delicious!



Strawberry Coffee Cake
Taste of Home "Muffins and Quick Breads," 2008

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