July 25, 2020
How is everyone doing these days? Are you still quarantining at home or are you starting to venture outside a bit? We are still mostly sticking close to home and finding projects to do around here but Mummy tries to find “safe” things to do with a few friends occasionally. A few weeks ago she held an OUTSIDE bookclub meeting at our house in the backyard. Everyone brought their own chair and beverage and they spaced their chairs a safe distance apart…then discussed their latest book. Mummy said it was really nice to see REAL PEOPLE AGAIN!!! I am still helping her bake up things in the kitchen too… because you know we really LOVE doing that, and we have a really great coffee cake recipe for you. Mummy found this recipe on the internet from a site called CooknShare.com. If you don’t like strawberries, I imagine you could substitute just about any fruit you wanted to this recipe. It was soooooo easy to make and turned out delicious. It is great for breakfast or late afternoon snacks with a cup of tea or coffee…or milk…yes, Mummy still drinks MILK! You can even serve this as a dessert by adding a few fresh strawberries and a dollop of fresh whipped cream…YUMMY. I hope that you will give it a try and let me know what you think.
STRAWBERRY COFFEE CAKE
1 cup sugar
1 cup sour cream
1/2 cup vegetable oil
2 cups sifted all-purpose flour
2 teaspoons baking powder
pinch of salt
1 quart of strawberries…washed, sliced and dried between paper towels
(you need to pat the strawberries DRY between paper towels to get out excess moisture!!!)
In a large bowl, add the eggs and sugar and with a mixer, whip until the batter forms little ribbons in the mixture. Add in the sour cream…mix gently. Add in the vegetable oil and mix well. Add in the sifted flour, 1 cup at a time… mix gently between cups. Add the baking powder and the pinch of salt and mix together on low speed until combined.
Spray a 10″ round pan with cooking spray on the bottom and the sides. You will also need to line the bottom with a round sheet of parchment paper and spray this too. This is to make sure that your cake pops out nice and clean from your pan… which it will if you do all of this.
Pour in HALF of the batter and cover the entire top with half of your prepared strawberries. Pour the remaining half of the batter over the top of this and cover the entire top of this with the remaining strawberry slices.
Bake at 350 degrees for 50-60 minutes or until a toothpick inserted into the center comes out clean. It will be a LITTLE BIT MOIST looking…but you don’t want it to look gooey wet!!! Cool completely in the pan. Run a knife around the edge before trying to release it from the pan. You should be able to tip it up onto your hand to remove the parchment paper and then place the cake gently onto a pretty serving plate. Sift powdered sugar over the top, slice and serve.