Strawberry Cream Cheese Coffee Cake

Strawberry Cream Cheese Coffee Cake

This recipe contains gluten free notes.

Ingredients

  • 2 cups all purpose flour (GF use domata)
  • 3/4 cup sugar
  • 1/2 cup butter, cold and cut into chunks
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sour cream (full fat)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 - 8oz cream cheese, room temperature
  • 1/4 cup sugar
  • 1 large egg

Directions

  1. Preheat the oven to 350F. Line an 8 inch round pan with removable bottom with non-stick baking paper.
  2. Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined. Set aside.
  3. In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
  4. Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry jam 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.