What’s Baking: Strawberry Cream Cheese Coffee Cake

I got to pick the theme for this month’s What’s Baking and picked cheese. Of all the cheese recipes I have marked to make, I kept coming back to this one. It just looked so good.

And, it was. This is all from scratch – even the jam – so it takes a little bit of time and effort, but it’s so worth it!

Check back later this week to see what other cheese delights got baked up!

StrawberryCreamCheeseCoffeeCake

Strawberry Cream Cheese Coffee Cake
(from Food Wanderings in Asia)
Makes 1 8″ round cake

2 cups all-purpose flour
3/4 cup sugar
1/2 cup butter, cold and cut into chunks

1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sour cream (not low fat)
1 egg
1 tsp. vanilla extract
8 oz. cream cheese, room temperature
1/4 cup sugar
1 egg
1 1/2 cup fresh strawberries, cut into pieces
3 Tbsp. sugar
1 Tbsp. water
1.5 tsp. cornstarch

 

Chop the strawberries and toss them with sugar. If you want a more jam-like layer, finely chop the berries. I wanted distinguishable berry pieces in mine so I just gave them a rough chop. Heat them in a saucepan until they release their juices – about 5 minutes. In a small bowl, whisk together the water and cornstarch. Add this to the strawberries and stir to combine. Cook a few minutes until thickened. Remove from heat and let cool to room temperature.

 

Using a mixer, combine the cream cheese, sugar and egg. Set aside.
In a large bowl, stir together the flour and sugar. Cut in the butter until it resembles coarse crumbs. Remove 3/4 cup of the crumbs and set aside. To the remaining crumbs, add in the baking powder, baking soda and salt and stir.
In a medium bowl, beat together the sour cream, egg and vanilla until well combined. Add this mixture to the large bowl of crumbs and stir until just combined. It will be lumpy.
Grease or line an 8-9″ springform pan. Press the cake batter evenly into the bottom, letting it rise up 1/2″ on all sides, making a well. Pour the cream cheese mixture into the well. Top with strawberry jam. Sprinkle with reserved crumbs.
Bake for 45-55 minutes, until golden brown on the sides. Let cool for 20 minutes before removing sides of the pan and letting cool completely.

Dill Pickle Dip

My friend Sarah brings up pickle dip whenever we start talking about appetizers. Or football food. Or any other snack-food occasion. And every time she mentions it, I think, I really should make that. I finally got around to it and I’m totally kicking myself for waiting so long.

I’m a huge pickle fan, so this was totally up my ally. Mark and I polished off an embarrassing amount of it while watching a basketball game. It’d be a great snack for March Madness (or, because it’s green, St. Patrick’s Day!).

pickle dip

Dill Pickle Dip
(from The Cutting Edge of Ordinary)

8 oz. cream cheese, softened
1 cup chopped dill pickles
1/4 cup finely chopped sweet onion
2- 4 Tbsp. pickle juice (depending on how thick you want the dip to be)
1 tsp. dried dill weed
1/2 tsp. kosher salt
Freshly ground black pepper, to taste

Combine all ingredients well and refrigerate until ready to serve.

Pickle Dip

Bacon Pierogi Bake

I’ve found that when life gets busy, I always return to what I know works. Go-to outfits, go-to routines, and of course – go to meals.

Bacon Pirogi Bake 2

This is one of our go-to meals – and has been since I first posted it in 2011.

Continue reading