Fresh Strawberry Cream Cheese Coffee Cake


Butter Cake and Crumb Topping
2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, 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

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

Strawberry Filling
1 1/2 cup fresh strawberries, cut into pieces
3 tablespoons sugar
3 teaspoons water
1 1/2 teaspoons cornstarch

Preheat the oven to 350° F. Line an 8 inch spring form round pan with removable bottom with parchment paper.

Prepare the strawberry filling: In a small bowl, combine the cornstarch and water to make a slurry. Mix the strawberries and sugar in a sauce pan. Cook over low heat until the strawberries start to release their juices (about 5 minutes), then add the cornstarch slurry and stir until well combined. Stir for another minute or two until strawberry mixture has thickened. Remove from heat. Allow mixture to cool to room temperature.

Prepare the cream cheese filling. In bowl of stand mixer, beat the cream cheese on medium speed for about 30 seconds until smooth. Add the sugar and egg and beat until combined and smooth.  Set aside.

Prepare the cake. Combine flour and sugar together in mixing bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Remove 3/4 cup of the mixture and set aside. Add baking soda, baking powder and salt to remaining mixture in mixing bowl and mix well.

In another bowl, whisk together sour cream, egg and vanilla extract until well blended. Using a spoon, gently stir sour cream mixture into the flour mixture until just incorporated. Batter may be a bit lumpy.

Spread the batter in the pan, spreading about 1/2 inch up the sides. Create a 1/2 inch border around the edges (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry mixture  on top of the cream cheese mixture. Sprinkle remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool cake in the pan on a wire rack for 20 minutes before removing the cake.

Cinnamon Roll Coffee Cake

When your schedule doesn’t allow for making fresh cinnamon rolls, this coffee cake is the next best thing.


3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoon vanilla
1/2 cup butter, melted

1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla


For cake, place all cake ingredients in mixing bowl EXCEPT for the butter. Combine mixture until well combined. Slowly stir in the melted butter.  Do not over mix. Pour batter into a greased 9 x 13 pan.

For the topping, mix all the topping ingredients together until well combined. Drop evenly over the batter and swirl into batter with a knife. Bake at 350°F for 28-32 minutes.

For glaze, place glaze ingredients in a bowl and stir until well combined. While cake is still warm, drizzle the glaze over the cake.

Almond Apricot Coffee Cake

Here’s a new recipe from  B & R Farms featuring two fabulous ingredients – apricots and almonds.


1 cup butter, softened
2 cups sugar
3 large eggs
1 cup sour cream
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cups slivered almonds, divided
1 jar B & R Farms Dried Apricots Preserves, divided
Powdered sugar (optional)


Preheat oven to 350°F.

In mixing bowl, cream butter and sugar and continue to beat until light and fluffy. Add eggs, sour cream and extract and mix well.

Combine flour, baking powder and salt. Add to creamed mixture and mix well.

Spread half of batter in greased and floured 12 cup bundt pan. Sprinkle batter with half of almonds. Spread half of apricot preserves over batter and almonds to within 1/2 inch of the edges.

Cover with remaining batter.

Spoon remaining preserves over batter within 1/2 inch of edges. Sprinkle with remaining almonds.

Bake at 350°F for 55-60 minutes, or until a toothpick comes out clean.

Cool in pan for 15 minutes.

Carefully invert onto a serving platter. Dust with powdered sugar, if desired.

YIELD: 12-16 servings


SOURCE: B & R Farms

Coconut Macadamia Coffee Cake with Rum Glaze


For the cake:

2 cups sweetened flaked coconut (about 6 ounces)
7-ounce jar macadamia nuts (about 1 1/2 cups)
l cup unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
8 ounces cream cheese, softened
4 large eggs
1 tablespoon pure vanilla extract
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt

For the glaze:

1/4 cup water
3/4 cup sugar
1/4 cup amber or dark rum


Preheat oven to 350°F. Butter and flour a l0-inch (3-quart) bundt pan and set aside.

Spread coconut in a shallow baking pan and toast in middle of oven, stirring occasionally and watching carefully to avoid burning, until golden, 10 to 12 minutes. Transfer coconut to a bowl and cool.

Spread macadamia nuts on shallow baking sheet and toast in middle of oven until pale golden, 8 to 10 minutes. Cool nuts and chop coarsely.

In a bowl of mixer, beat together butter and brown sugar until light and fluffy. Add cream cheese, and beat until well incorporated.

Add eggs, one at a time, beating well after each addition; beat in vanilla.

Sift together flour, baking powder, and salt. Slowly add flour mixture to butter mixturing, and then beat just until combined well.

Stir in coconut and chopped nuts. Spread batter evenly in prepared bundt pan and bake in middle of oven 1 hour to 1 hour and 10 minutes, or until a tester comes out clean. Allow cake to cool in pan on a rack 5 minutes and then invert onto rack.

Make the glaze:

In a small heavy sauce pan over medium high heat, bring water with sugar to a boil, stirring until sugar is dissolved. Stir in rum. Brush hot glaze evenly over outside of warm cake until absorbed. Cool cake completely.


Honey-Pear Coffee Cake with Streusel Topping


1 1/2 cups diced fresh Bartlett pears (about 2 medium)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup wheat germ
1 egg
3/4 cup milk
1/4 cup oil
1/3 cup honey

Streusel Topping

2 tablespoons sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon melted butter


To Make Streusel topping:

Combine ingredients and mix until crumbly. Set aside.


To Make Coffee Cake:

Core and finely dice pears, but not peel. Sift together flour, baking powder, salt and soda. Stir in wheat germ. Beat egg slightly and blend with milk, oil and honey. Add to dry ingredients along with diced pears. Stir until mixed.

Pour batter into greased 9 inch square baking pan. Sprinkle with streusel topping. Garnish with additional pear slices if desired. Bake at 400°F for 25-30 minutes.

YIELD: Makes 8 to 10 servings.

NOTE: For muffins, fill muffin cups two-thirds full. Sprinkle with streusel topping. Bake at 400°F for about 15 minutes. Makes 12 muffins.

Blueberry Coffee Cake


1 1/2 cups sugar
1/2 cup oil
2 eggs
1 1/2 cups milk
4 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 cups blueberries

1 cup sugar
2/3 cup flour
1 teaspoon cinnamon
1/2 cup butter, cut into pieces


Preheat oven to 350˚F.

Beat together sugar, oil and eggs. Add milk and beat to combine.

Combine flour, baking powder and salt. Add to milk mixture. Stir to combine. Fold in blueberries. Pour batter into 2 loaf pans or a greased 9 x 13 inch pan.

Combine ingredients for crumb topping with pastry blender or fork. Sprinkle crumb topping over batter. Bake at 350˚ for 50-60 minutes.


SOURCE: Kimberly Sorensen of Triple Delight Berries