So guess what you guys? I got a full time teaching position!
*Cue the Fireworks*
Right? This deserves some cake.
The only downside to this teaching job is that I will probably have no time to do…well, anything really. THIS MIGHT BE MY LAST BAKING EXPERIENCE IN TWO MONTHS!! HOW WILL I LIVE??
Okay, maybe I will squeeze in some baking early in the morning, or when I come home. You know, while grading papers and tests.
But if all the hype about the first year as a teacher is true, I will burn out hard and fast. Which is making me feel like I should save some of this cake for a rainy day..
Because when I burn out (and I really think that it’s going to happen) , I will at the very least have this delicious cake to cheer me up.
I am seeing strawberries go on sale like crazy around me, and I would be crazy not to buy one, two, three… cases of them. And when eating them over the sink has lost its appeal, I will turn to making this cake.
This might be my new breakfast/snack/dessert/everything cake. Because I always need one of those in my life.
It has far less calories than a cheesecake, and yet you get the satisfying cheesecake bite on top. That my friends, sounds like perfection in its truest form.
Strawberry Cream Cheese Coffee Cake makes a great breakfast, dessert or snack idea. Rich and bursting with fresh strawberries.
- 1 1/2 cups fresh strawberries, cut into pieces
- 3 Tbsp granulated sugar
- 3 tsp water
- 1 1/2 tsp cornstarch
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup salted butter, cold and cut into chunks
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup plain yogurt
- 1 large egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
Combine the strawberries and 3 tablespoons of sugar in a saucepan on medium heat. Keep stiring for 5-10 minutes, or until the juices of the strawberries are released. In a small bowl, mix together the water and cornstarch. Pour over the strawberry mixture, and mix until the mixture is thickened. Remove from heat and allow to cool.
In a medium bowl, mix together the flour and white sugar. Using a pastry cutter, two forks or a food processor (my favorite way), cut in the butter until it resembles coarse crumbs. Measure 3/4 cup of this mixture and set aside. This will be your “crumb” topping.
Mix in the baking soda, baking powder and salt into the flour mixture (not your “crumb mixture”) until fully combined.
Create a well in the centre of your flour mixture. Add in the yogurt, egg and vanilla in the centre of the well, and slowly incorporate the wet ingredients into the dry ingredients.
In the bowl of a stand mixture, beat the cream cheese until light and fluffy, around 30 seconds. Mix in the sugar and egg until smooth.
Preheat the oven to 350°F. Lightly spray an 8 inch springform pan.
Press the cake batter into the prepared pan, creating a higher boarder up the sides of the pan (sort of like making a well or a nest with the batter). Pour the cream cheese mixture over the well that you have created, then spread the strawberry mixture on top. Sprinkle your “crumb mixture” on top.
Bake in the preheated oven for 50-55 minutes. Remove from oven, and allow the cake to cool completely in the pan.