Best 5 Strawberry Sour Cream Coffee Cake With Rum Glaze Recipes
Indulge in the delightful Strawberry Sour Cream Coffee Cake with Rum Glaze, a culinary masterpiece that tantalizes taste buds with its exquisite flavors and textures. This delectable treat combines the sweetness of strawberries, the richness of sour cream, and the aromatic warmth of coffee in a moist and tender crumb. The rum glaze adds a touch of sophistication and a hint of boozy indulgence, creating a perfect balance of flavors. This recipe provides step-by-step instructions to guide you in crafting this delectable coffee cake, along with additional variations to cater to your preferences. Whether you prefer a classic sour cream coffee cake or a unique strawberry-infused version, this article has it all.
Feel free to explore the other captivating recipes featured in this article. Discover the secrets of crafting a fluffy and flavorful Strawberry Buttermilk Cake, perfect for any occasion. Learn how to whip up a refreshing Strawberry Shortcake Parfait, a layered dessert that combines the goodness of strawberries, angel food cake, and whipped cream. And for those who love a classic, the Strawberry Cream Cheese Danish recipe will guide you in creating a delightful pastry filled with a sweet and tangy cream cheese filling, topped with fresh strawberries. Each recipe is carefully curated to provide you with a culinary adventure that will impress your family and friends.
CLASSIC SOUR CREAM COFFEE CAKE
This traditional coffee cake with a cinnamon crumb topping will make every break time terrific.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 14
Steps:
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
STRAWBERRY COFFEE CAKE
Mildred Sherrer of Bay City, Texas enhances the mild berry flavor of this moist coffee cake with a crunchy cinnamon filling. Bake in a fluted pan, it's pretty enough to serve for an afternoon party or Sunday brunch.
Provided by Taste of Home
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream the butter and sugar. Add eggs; mix well. combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Beat in vanilla. Fold in the strawberries. Spoon half into a greased and floured 10-in. fluted tube pan., Combine the filling ingredients; sprinkle half over batter. Top with remaining batter and filling. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 342 calories, Fat 18g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 241mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY SOUR CREAM STREUSEL CAKE
This strawberry streusel cake is the perfect end to a summer meal. But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day. The cake is slightly tricky to assemble, and at some point it may look like a mess. But everything comes together in the pan as it bakes, resulting in a tender, fragrant cake. This isn't a recipe to embark on at the end of a long workday. Save it for the weekend.
Provided by Nigella Lawson
Categories dinner, dessert
Time 1h
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Prepare strawberry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.
- Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
- Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
- Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
- Bake cake until lightly golden, about 45 minutes. Cool completely before serving.
FRESH STRAWBERRY COFFEE CAKE
Wonderful white coffee cake is topped with fresh strawberry and crumb topping.
Provided by Sue Walker
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
- Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
- Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
- Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 248.9 calories, Carbohydrate 39.7 g, Cholesterol 36.6 mg, Fat 9 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 344.5 mg, Sugar 22.9 g
STRAWBERRY SOUR CREAM COFFEE CAKE
This recipe is based on one from the BHG cookbook, but I made a few changes to it. I keep going back to the pan and sneaking another bite, so I've had quite a few pieces of it now!
Provided by Haley K
Categories Breads
Time 1h5m
Yield 1 pan, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Mix 1/4 c sugar with cornstarch, set aside.
- Simmer strawberries and water until tender. Mix in sugar mixture and simmer until thickened, stirring often. Set aside.
- Combine 1/2 c flour, 3/4 c sugar, baking powder, baking soda, and cinnamon. Cut in 1/4 c butter till four has course, lumpy texture. Make a well in bowl.
- In another bowl, beat up egg with vanilla, sour cream and sour milk.
- Pour egg mixture into flour and stir until everything is moist. Batter will be lumpy.
- Spread about three quarters of the batter into an ungreased 9x9 pan. pour fruit over that. drop the remaining batter in small clumps over the fruit.
- Mix up the 1/4 c flour with brown sugar and cut in 2T butter. Sprinkle over coffee cake.
- Bake at 350 for 45 minutes until golden brown. My strawberry filling bubbled over in the oven, so I recommend putting some foil under the pan.
Nutrition Facts : Calories 354.9, Fat 11.2, SaturatedFat 6.7, Cholesterol 50.6, Sodium 199.5, Carbohydrate 60.5, Fiber 2.1, Sugar 34.9, Protein 4.3
Tips:
- For a richer flavor, use dark rum in the glaze.
- If you don't have sour cream, you can substitute plain yogurt or buttermilk.
- To make a gluten-free cake, use gluten-free flour.
- For a vegan cake, use vegan butter and milk.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- The glaze can be made ahead of time and stored in the refrigerator for up to 2 weeks.
Conclusion:
This strawberry sour cream coffee cake is a delicious and easy-to-make treat. It's perfect for breakfast, brunch, or dessert. The cake is moist and flavorful, with a sweet and tangy glaze. The strawberries add a burst of freshness and color. This cake is sure to be a hit with everyone who tries it.
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