Strawberry Coffee Cake

cake:

1 1/2 cups all-purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

3/4 cup sugar

1/4 cup (1/2 stick) unsalted butter

1 egg, beaten

1/2 cup sour cream

1/2 tsp. lemon extract

filling:

12 oz. strawberries

1/4 cup water

1/4 cup sugar

2 tbsps. cornstarch

streusel topping:

1/4 cup brown sugar

1/4 cup all-purpose flour

2 tbsps. unsalted butter

In a saucepan, combine strawberries and water. Bring to a boil, then lower the heat. Cover and simmer for 5 minutes or until the strawberries are tender. 

To make the filling, combine the 1/4 cup sugar and the cornstarch and mix into the fruit. Cook and stir mixture until thick and bubbly. Cook and stir for another 2 minutes. Set aside.

To make the streusel, mix together the flour and brown sugar. Cut in the butter until mixture resembles coarse crumbs. Set aside.

Meanwhile, preheat oven to 350 degrees F.

To make the cake, combine the all-purpose flour, baking powder, baking soda, and sugar. Cut in the butter until mixture resembles coarse crumbs. Set aside.

In a separate bowl, combine the egg, sour cream, and lemon extract. Add to the flour mixture.

Using a fork, stir mixture until moistened and lumpy. Spread half of the batter into an ungreased 8-inch square cake pan. Spread filling over the batter. Drop remaining batter in small mounds on top of the filling. Sprinkle the streusel on top.

Bake for 40 to 45 minutes or until golden.

by Sulit.com.ph (MissPersephone)