Strawberry Coffeecake
Scrumptious sour cream coffeecake with layers of fresh strawberries and iced with a powdered sugar icing. Beautiful in appearance, delectable to the taste buds. Great for holiday breakfasts and special occasion brunches--or for dessert!
Ingredients
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/4 tsp. salt
- 3/4 cup unsalted butter softened
- 2 tsp. vanilla extract
- 1 cup sour cream
- 3/4 tsp. baking soda
- 1/2 cup white sugar
- 1 1/2 cups sugar
- 4 large eggs
- 1 1/2 tsp. baking powder
- 1 16 pkg. fresh strawberries washed, hulled, sliced and halved
- 1 cup powdered sugar
- 1 to 2 tbsp. milk or water
Instructions
- Lightly grease and flour a 10-inch bundt pan.
- Preheat oven to 350°.
- Wash and hull strawberries.
- Slice in half and then slice down each half into strips.
- Mix strawberries with ½ cup sugar and set aside.
- In a large bowl, combine butter with 1 ½ cups sugar, eggs and vanilla until fluffy.
- Add sour cream, salt, baking powder and baking soda and mix again until combined.
- Stir in flour with a wooden spoon.
- Turn one-third of batter into prepared pan, spreading evenly.
- Spread half of the strawberries over top of cake batter.
- Repeat layering of remaining batter, strawberries, finally ending with cake batter on top.
- Bake about 1 hour and 30 to 1 hour and 45 minutes, or until knife inserted in center comes out clean.
- Cool in pan on wire rack 20 minutes.
- Gently remove from pan.
- Mix powdered sugar and milk until smooth; drizzle over cake.
Notes
NOTE: Make sure you cook this cake sufficiently long enough. Because the strawberries ooze more than other fruits, this one takes longer to bake than most bundt cakes. Avoid the temptation to take this cake out early thinking it will dry out too much. It will fall out of the pan in clumps if the cake is underdone. Your cake may take 2 hours to bake if your oven is slow.
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