Strawberry Coffee Cake Web


  1. Preheat the oven to 350 °F (160 °C) and grease a 9-inch (23 cm) springform pan
  2. In a mixer fitted with the paddle attachment (or using electric beaters) combine flour and sugar.  Add butter and blend until the mixture is a coarse, crumbly texture. 
  4. 3. Measure out 1 cup of the mixture into a small bowl and set aside.  Add the baking powder, baking soda and salt to the larger bowl and blend. 
  6. 4. Stir together the sour cream, egg and vanilla and add to the mixing bowl, stirring until blended (the batter will be thick).  Spread the batter into the prepared pan.
  8. 5. For the topping, beat the cream cheese and sugar together until smooth.  Stir in the egg and vanilla until blended, then pour the mixture overtop of the cake batter. 
  10. 6. Stir the strawberry jam to soften.  Add the sliced strawberries to the jam and stir to coat, then spread overtop the cream cheese layer.  Stir the chopped pecans into the reserved one cup of the flour mixture and sprinkle overtop the strawberries. 
  12. 7. Bake for about 55 minutes, until a tester inserted into the centre of the cake comes out clear of crumbs.  Cool the cake to room temperature, then run a knife or spatula around the outside edge before removing the springform ring.

The cake will keep, refrigerated, for up to 2 days.


From Back to Baking, Anna Olson, Whitecap Books 2011