Strawberry Crumb Coffee Cake

Beth's Cinnamon Crumb Coffee Cake Recipe

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BETH'S CINNAMON CRUMB COFFEE CAKE
Serves 8

INGREDIENTS:

FOR THE CAKE:
½ cup (120 g) of salted butter
1 cup (200 g) sugar
2 eggs
1 tbsp (15 ml) vanilla extract
2 1/3 (280 g) cups flour
2 tsp (10 ml) baking powder
½ tsp (.5 ml) baking soda
1 tsp (5 ml) salt
1 1/3 cup (320 ml) sour cream

FOR THE FILLING:
1 tbsp (15 ml) cinnamon
1 tbsp (15 ml) sugar
1 cup (150 g) chopped pecans

Crumb Topping:
½ cup (60 g) of flour
2 tbsp (15 ml)sugar
2 tbsp (15 ml) brown sugar
¼ tsp (.75) cinnamon
5 tbsp (75 ml) melted butter
½ cup (75 g) of chopped pecans
Powdered sugar for garnish


METHOD:
Preheat oven to 350F/176C.

Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.

In a separate bowl whisk together flour, baking powder, baking soda and salt.

Add to the butter mixture in thirds, alternately with the sour cream.

Spray a spring form with baking spray, turn out half of the batter into pan. Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of batter, top with 1 cup of chopped pecans. Then spoon over remaining batter and with a spatula carefully cover the first layer cover with remaining batter.

FOR CRUMB TOPPING:
Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.

Bake at 350F/176C for 1 hour or until a tooth pick comes out clean. Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand.

You'll Need:

1 teaspoon plus 3/4 cup unsalted butter, at room temperature
4 cup strawberries, hulled and sliced
1 1/2 cups granulated sugar
3 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/4 cup water
3 large eggs
4 cups bleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1 cup confectioners' sugar
2 tablespoon sSteen's 100 percent Pure Cane Syrup
or other cane syrup
2 tablespoons milk

Procedures : Preheat the oven to 350 degrees F. Grease a 10 x 2-inch round cake pan with 1 teaspoon of the butter.

In a medium-size nonreactive saucepan, combine the strawberries, 1/2 cup of the sugar, and the lemon juice. Bring the mixture to a boil and cook at a boil for 3 minutes. In a small bowl, dissolve the cornstarch in the water. Add to the strawberry mixture and cook, stirring, until it thickens, about 2 minutes. Remove from the heat and let cool completely.

In a large mixing bowl, cream 1/4 pound of the butter with the remaining 1 cup sugar with an electric mixer. Add the eggs one at a time, beating well after each addition. Into a medium mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with an electric mixer until everything in incorporated.

In another medium-size mixing bowl, combine the remaining 1/4 cup butter, the remaining 1/2 cup flour, the brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs.

Spread half of the batter in the prepared pan. Spread the strawberry mixture over the batter. Drop heaping spoonfuls of the remaining batter over the mixture, about 1 inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown, about 40-50 minutes. Remove from the oven and let cool slightly.

In a medium-size mixing bowl, whisk together the confectioners' sugar, cane syrup, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve