Spread the cake batter on the bottom and 1 inch up the sides of the pan, making somewhat of a well.
Spread the strawberry preserves on top of the cream cheese layer, again staying within the well you’ve made.
Sprinkle the reserved crumbs over the strawberry preserves layer, then sprinkle the sliced almonds over the top of the cake. Bake at 350 degrees for about 55 minutes. Let the cake cool on a wire rack 15 minutes before taking the ring off the pan. Beautiful, easy and FANTASTIC! Strawberry Cream Cheese Coffee Cake…Enjoy!
This cake lasted as long as it took to cool down to cut at our house. My husbands friends ate most of it! I guess it’s time to get back in the kitchen again. Enjoy!
Strawberry Cream Cheese Coffee Cake
- 21/4 cups flour
- 3/4 cup sugar
- 3/4 cup butter cold and cut into cubes
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon Baking soda
- 1/4 Teaspoon salt
- 1 cup sour cream
- 1 egg room temperature
- 1 Teaspoon vanilla
- 8 ounces cream cheese room temperature
- 1 /4 cup sugar
- 1 egg room temperature
- 1/2 cup strawberry preserves
- 1/2 cup sliced almonds
- Pre heat oven to 350 degrees. Grease and flour a 9 inch springform pan.
- 1. In a large bowl combine flour and 3/4 cup sugar. Stir to combine. Add the cubed butter to the bowl, using a pastry blender, cut the butter into the flour/sugar mixture until you have coarse crumbs. Measure out 1 cup of crumbs, set aside. This will be the crumb topping for the cake.
- 2. To the remaining crumb mixture add the baking powder, baking soda, salt, sour cream, one egg and vanilla. Beat until well blended.
- 3. Spread the batter onto the bottom and up the sides of the spring form pan about 1 inch, making a well.
- 4. Combine the cream cheese, 1/4 cup sugar and 1 egg, beat until well combined. Pour over the batter in the springform pan staying inside the well you made in the cake.
- 5. Spread the strawberry preserves on top on the cream cheese batter. Sprinkle the reserved crumbs over the cream cheese layer, then sprinkle the sliced almonds over all.
- 6. Bake at 350 degrees for 55 minutes or until filling is set. Remove from the oven, place on a wire rack to cool for 15 minutes, then remove the sides of the spring form pan and cool completely.
If you enjoyed this recipe, you may like these as well.
Cream Cheese Raspberry Coffee Cake
DON’T MISS A RECIPE!
Get new free recipes delivered right to your inbox
wow, what a delicious slice, love to grab it.
This looked sooo good, I had to make it. I used blueberry pie filling instead of the homemade strawberry sauce. I just took it out of the oven-it looks beautiful! (I absolutely tasted each part of the recipe before I baked it and the crust was amazing!!!) Looking forward to taking it to Sunday dinner tomorrow…THANKS!!
just made this and it is probably the most beautiful cake/pie I have made… And sooooo good. I did use low fat sour cream and low fat cream cheese. and 2 cups of strawberries. Did I mention how good it was? It was so good. Thank you for sharing!!
Linsy, I wish you could have a slice! Thanks for stopping by!
Jessica thank you so much for coming back and telling me you made it…and with blueberry pie filling!! It sounds wonderful! You’re welcome, thank you!
5ive, thank you coming back and telling us we can make it with low fat and it’s still terrific! I’m so happy you enjoyed it!
On my list for Christmas. Looks amazing. xoxo Katy
Katy, GREAT let me know how it goes for you!
Made this yesterday and it was delicious! I could see using just about anything as a fruit in this recipe – even pie filling would work. Instead of sour cream I used Greek Yogurt with a splash of buttermilk to loosen it up. Thank you for a great recipe!
I just made the Coffee cake and it came out beautiful. I used fresh blueberries instead of strawberries and added lemon rind and a table spoon of lemon juice in the cheesecake mix. It’s still cooling but I’m sure it will taste delicious. Thanks for sharing Bunny!
My grandson would love this Strawberry Cream Cheese Coffeecake. Looks beautiful!!
Oh I bet he would Charlotte!
Looks amazing, I am definitely going to have to make it!
Lori you’ll love it!
Just pulled my version of your strawberry cream cheese coffee cake from the oven. I had to use a 10″ spring-form since that is all I own, but I have to say, that cake still rose so much!. I used my home canned strawberry preserves and of course I could not stop at a half cup. The cream cheese gave a nice thick layer, and I’m anxious to see how the crumb topping baked. I didn’t have nearly enough almond slivers so I used pecan pieces. We haven’t tried it yet. It’s for dinner and I’m taking what’s left to work tomorrow. I’ll let you know what we think of the taste. but it IS beautiful.
Becky I hope you love it as much as we did!
Do you think I could make this the night before and store unbaked coffee cake in refrigerator and bake in morning. I have a cranberry that have about the same baking powder, eggs and etc and you mix and refrigerate and bake following morning.