I had half a pint of pureed strawberries that I thought were destined for a smoothie until I ran out of yogurt. I poked around the Internet and found a recipe that received good reviews on the "Southern Food" section of About.com (don't kick me off the board, please), and tweaked that to cut the sugar down. Anyway, it turned out shockingly well, and it seems like a great (not to mention easy) base for other fruit--peach, plum, raspberry, blueberry, etc.--so I figured I'd share it.
The original is here. (I don't pretend to have rewritten it much--just tweaked it.)
Only problem was trying to get the streusel/topping to brown, which it wasn't doing at 375 or 400, and I didn't want to leave it at 400 for more than 5 minutes. But I think I might have packed down (stupidly) the topping, so maybe if you really sprinkle it on, it browns.
Strawberry Coffee Cake
Cook Time: 35 minutes
Ingredients:
1 cup sifted all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup heavy cream
1 egg
2 tablespoons melted butter
1 1/2 tsp. vanilla
1 1/2 cups strawberries, sliced or pureed
Crumb Topping:
1/2 cup flour
1/3 cup sugar (Note: Meryl recommends dark brown sugar)
1/4 cup butter, chilled and grated
1/3 cup toasted sliced almonds
ground cardamom, to taste (optional)
Preparation:
Sift together the 1 cup flour, 1/4 cup sugar, baking powder, and salt. Add milk, egg, melted butter, and vanilla; beat for 2 minutes.
Spoon batter into a greased and floured 8-inch square baking pan (or a buttered 8-inch pan lined with buttered baking paper). Top with sliced/pureed strawberries.
Combine 1/2 cup flour and 1/3 cup sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle crumb topping over the strawberries. Bake at 375° for 35 to 40 minutes. Serves 8.
The original is here. (I don't pretend to have rewritten it much--just tweaked it.)
Only problem was trying to get the streusel/topping to brown, which it wasn't doing at 375 or 400, and I didn't want to leave it at 400 for more than 5 minutes. But I think I might have packed down (stupidly) the topping, so maybe if you really sprinkle it on, it browns.
Strawberry Coffee Cake
Cook Time: 35 minutes
Ingredients:
1 cup sifted all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup heavy cream
1 egg
2 tablespoons melted butter
1 1/2 tsp. vanilla
1 1/2 cups strawberries, sliced or pureed
Crumb Topping:
1/2 cup flour
1/3 cup sugar (Note: Meryl recommends dark brown sugar)
1/4 cup butter, chilled and grated
1/3 cup toasted sliced almonds
ground cardamom, to taste (optional)
Preparation:
Sift together the 1 cup flour, 1/4 cup sugar, baking powder, and salt. Add milk, egg, melted butter, and vanilla; beat for 2 minutes.
Spoon batter into a greased and floured 8-inch square baking pan (or a buttered 8-inch pan lined with buttered baking paper). Top with sliced/pureed strawberries.
Combine 1/2 cup flour and 1/3 cup sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle crumb topping over the strawberries. Bake at 375° for 35 to 40 minutes. Serves 8.