STRAWBERRY TEA CAKE (KNOWN IN MY HOUSE AS THE BEST COFFEE CAKE IN 10 YEARS!) (Seriously!)
Usually, when I hear the word "coffee cake" I think of a sweet treat that is only "at it's best" right out of the oven and it usually needs either a cup of coffee, tea or glass of milk to wash it down. Well, dear friends, this coffee cake IS the exception to that rule. My husband and I finished this cake in a single day with NO trouble (a cake this size usually lasts us several days). We just couldn't stop snacking on it!
I used all strawberries, this time, which added to the sweetness of this buttery cake, but we seriously enjoy this recipe with a raspberry filling as well.I sure hope you give it a try, you will NOT be disappointed.
Make the fruit filling first and let it cool a little.
In a heavy bottomed sauce pan, mix:
12 ounces of frozen strawberries (I used 12 ounces of frozen strawberries that I chopped finely in my food processor).
1/3 cup granulated sugar
1 tablespoon cornstarch
Heat the above ingredients, over medium heat, stirring until it is thick and bubbling. Set aside while you make the batter.
Cake Batter
2 and 1/4 cups all purpose flour
3/4 cup white sugar
3/4 cup COLD butter sliced in to thin pats
Put the flour, sugar and butter in your food processor and pulse until you get fine crumbs. Remove 1/2 cup of these fine crumbs and set them aside for later in the recipe.
NEXT:
To the remaining crumbs in the food processor, add:
1/2 teaspoon baking powder
1/2 teaspoon baking so...
Source:
coleens recipes
URL:
http://coleensrecipes.blogspot.com.es/
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