Strawberry Coffee Cake

I recently made a marvelous discovery.  Thanks to ITunes I accidentally found a podcast called Joy the Baker.  Joy is a thirty year old single gal, living by the beach in Los Angles.  She's a self taught baker who has just come out with her first cookbook - Joy the Baker Cookbook.  Joy's blog www.joythebaker.com has quickly turned into one of my favorite daily visits.  

Each week Joy and her friend Tracy (of www.shutterbean.com) spend one hour podcasting about cooking, blogging, reality TV, fashion, parenting (Tracy has one son, just like me : ), working, and just about every other girl topic imaginable.  I'm hooked.  Joy and Tracy are hilarious and not only that, their blogs are bubbling over with recipes and inspiration galore!  I hit the jackpot!

As I was browsing through Joy's recipes I had a hard time deciding which one I wanted to try first.  This Strawberry Coffee Cake really caught my eye.  I'll admit, I was in the mood for something chocolate, but since I love everything strawberry this cake seemed to be a perfect choice for spring.  Plus strawberries were on sale this week - 2 for $5.  You can't go wrong.   

Here's how to make it...

Strawberry Filling:
Combine 1 cup of heaping sliced strawberries, 1/3 cup sugar, 2 tbs cornstarch, and 2 tsp of water in a small saucepan. 

Cook over low heat for 5 - 7 minutes, stirring constantly until the sauce is thick and bubbly.  Set aside to cool. 

Crumb topping:
Combine 3 tbs cold unsalted butter (cut into small cubes), 1/2 cup flour, and 3 1/2 tbs sugar in a bowl.  Rub together with your fingertips until crumbly.  Set aside.

To make the cake you will need:

1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
8 oz sour cream
1 tsp vanilla extract
a few drops of almond extract (optional but I highly recommend it : )

Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add vanilla and almond extract. 

Sift dry ingredients together.

Add dry ingredients to the creamed butter mixture alternating with the sour cream.  Beat until just combined.

Spoon 2/3 of the batter into a greased 10x10 inch baking dish.  Spread the cooled strawberry mixture over the batter. 

Spoon the remaining batter over the strawberries and spread evenly. 

Top with crumb topping.  I also added a sprinkle of cinnamon on top, because I think everything tastes better with cinnamon on in - especially a crumb topping.  Am I wrong?

Place baking dish in the upper third of the oven and bake for 50-60 minutes, until a knife inserted in the center comes out clean.

Let it cool a bit before you cut into it.  I know, the anticipation is unbearable...... 

Joy! Joy! Joy!  Thank you Joy the Baker, you have made me So Happy!!!!

I served this for desert with a scoop of vanilla ice cream, but it would also be perfect with your morning coffee (or afternoon tea).  OK, it's good anytime.  You get the idea.  I love this cake.

One of the best things about my little home here on the Internet is finding other places that I love and want to share with my friends.  If you have time please check out Joy and Tracy's blogs.  I guarantee you'll leave hungry.

I hope you are all having a wonderful week.  Monday is over (sigh of relief) and we are off to a good start. I have a few things planned for you this week, including another favorite TV kitchen, so stay tuned.... : - )


Danielle xo