Cream Cheese and Strawberry Coffe cake

This weeks Monday treat for work.  I was going to make Pecan toffee bars but didn't 'have all the ingredients in the house and didn't want to go to the store today.  I am also make risotto today so I can make  arancini balls for dinner this Thursday.  My sister in law and I went to a new (to us) restaurant downtown called Limestone Pizza and we had them as an appetizer, they were wonderful so of course I have to try and make them.  Of course I will share them with you.

Strawberry Cream Cheese Coffee Cake

adapted from here

Serves: 6-8

Ingredients

Strawberry Filling
2 cups fresh strawberries, roughly chopped
1/3 cup sugar
2 teaspoons cornstarch dissolved in 1 tablespoon water
1 teaspoon lemon juice

Cream Cheese Filling
8 oz. cream cheese, room temperature
1/4 cup sugar
1 large egg

Butter Cake & Crumb Topping
2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, very cold and cut into chunks
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350F. Line an 8” inch round pan with parchment paper and spray with nonstick cooking spray.
2. Add all of the “strawberry filling” ingredients to a medium saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly until the filling is thickened and strawberries are soft and somewhat broken down. Set aside to cool.
3. Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in ¼ cup sugar and 1 egg and beat until well combined. Set aside.
4. To make the cake, combine the flour and sugar together in a bowl. Using a pastry cutter, 2 forks or your food processor, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt to the remaining mixture and mix well.
5. In a separate bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, gently stir in the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
6. Spread the batter in the prepared pan, pressing about 1/2 inch of batter up the sides. Pour the cream cheese mixture over the batter and spread to within ½ inch edge of the batter (so there is a ½ inch border of uncovered batter all around). Spread the strawberry filling on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.

thanks for stopping by, have a wonderful day and Always Remember to Find the Time to Do ALL the things You Love.
Donna