When my new CSA emailed and said they wanted to give us a share of their early strawberry crop, I was thrilled. I’ve had such bad luck picking strawberries at the grocery store, that I was really excited about getting what I hoped would be juicy, delicious, organically grown berries. I’ve been sucked in too many times by the big red glossy berries at Publix. When I get them home, they’re hard and tasteless and I feel stupid because I fell for it again. I wasn’t disappointed in the berries from Delvin Farms. They weren’t huge like the commercially grown ones but there were tasty and sweet. YAY! Finally.
I ran across this recipe in my new Southern Living cookbook but it was using blueberries. When I found out we were getting strawberries, I knew they would be perfect for this. I swapped some of the butter for applesauce and switched whole wheat pastry flour for half of the all purpose flour. This cake was moist and not too sweet. It’s good with or without the crumb topping.
Strawberry and Cheese Coffee Cake
- 1/4 cup butter, softened
- 1/4 unsweetened applesauce
- 1 1/4 cups sugar
- 2 large eggs
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 3/4 cup milk
- 1/4 water
- 2 cup fresh diced strawberries
- 1 8oz block of reduced fat cream cheese, cut into 1/4 cubes
- 1/2 cup flour
- 2 tbsp butter, softened
- 1/2 tsp cinnamon
- Preheat oven to 375 degrees.
- Beat 1/4 butter until creamy. Beat in applesauce until well blended. Add 1 1/4 cup sugar and beat well. Add eggs one at a time and mix well after each addition.
- Combine both cups of flour, baking powder, and salt. Combine milk and water. Add flour mixture and milk mixture to butter. Alternate adding flour and milk and blend well after each addition.
- Gently stir in cream cheese cubes and strawberries. Pour into prepared 9 x9 baking dish. Bake 50 to 60 minutes.
- Combine 1/2 cup flour, 2 tbsp butter, and cinnamon in small bowl. Sprinkle over batter.
Number of servings (yield): 16