← Back to Search Results baking American, Midwestern
strawberry-coffee-cake

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

I have had the pleasure of joining world traveler and culinary expert Eleanor Ostman, a Midwest friend of Finnish heritage, on many international trips she has led for newspaper food editors, garnering recipes from Capetown, South Africa, to Sydney, Australia. When she relaxes at her family’s lakeside Minnesota cabin, a holiday outing involves picking "behemoth berries" at the nearby berry farm. The bounty goes into this luscious berry-laden cake to serve guests.

Yield : Makes one 9-by-13-inch cake; serves 12

Ingredients

  • 8 ounces cream cheese at room temperature
  • 8 tablespoons (1 stick) unsalted butter at room temperature
  • ¾ cup granulated sugar
  • ¼ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 cups fresh strawberries, sliced
  • ¼ cup firmly packed brown sugar
  • ½ cup chopped almonds or walnuts

Directions

Preheat the oven to 350°F. Butter and flour a 9-by-13-inch baking pan.

In a large bowl, combine the cream cheese, butter, and granulated sugar, and beat with a wooden spoon or an electric mixer until light and fluffy. Stir in the milk, eggs, and vanilla and beat thoroughly. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to blend. Add to the cheese mixture and beat until smooth. Spread half of the batter in the prepared pan. Scatter the berries evenly over the batter. Dot the remaining batter over the berries. Mix the brown sugar and nuts together and sprinkle evenly over the batter.

Bake for 40 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a wire rack. Serve warm or at room temperature, cut into squares.


© 2006 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

330kcal (16%)
79mg (8%)
24mg (41%)
148mcg RAE (5%)
171mg
26mg
6g
20g
2g
38g
77mg (26%)
220mg (9%)
9g (45%)
18g (27%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-sweet-life The Sweet Life
by Kate Zuckerman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
cook-with-jamie Cook with Jamie
by Jamie Oliver
seriously-simple-easy-recipes-for-creative-cooks Seriously Simple: Easy Reci...
by Diane Rossen Worthington
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?