Monday, January 12, 2009

Emeril's Strawberry Crumb Coffee Cake

This is really really good. I don't remember where I got the original recipe, but it was online not a cookbook so I should be okay to share :)

Emeril's Strawberry Crumb Coffee Cake


1 Teaspoon plus 3/4 cup unsalted butter, at room temperature
4 cups strawberries, hulled and sliced
1 1/2 cups granulated sugar
3 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/4 cup water
3 large eggs
4 cups bleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1 cup confectioner's sugar
2 tablespoons Steen's 100 percent Pure Cane Syrup or other cane syrup
2 tablespoons milk

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 10 by 2- inch round cake pan with 1 teaspoon of the butter. CAUTION: I made this in a 9x13 pan and it bubbled over like crazy. I now use my deeper glass one and put a junk cookie sheet under this because it will burp.

2. In a medium-size nonreactive saucepan, combine the strawberries, 1/2 cup of the granulated sugar, and the lemon juice. Bring the mixture to a boil and cook at a boil for 3 minutes. In a small bowl, dissolve the cornstarch in the water. Add to the strawberry mixture and cook, stirring, until it thickens, about for 2 minutes. Remove from the heat and let cool completely.

3. In a large mixing bowl, cream 1/4 pound of the butter with the remaining 1 cup granulated sugar with an electric mixer. Add the eggs one at a time, beating well after each addition. Into a medium mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with an electric mixer until everything is incorporated.

4. In another medium-size mixing bowl, combine the remaining 1/4 cup butter, the remaining 1/2 cup flour, the brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs.

5. Spread half of the batter in the prepared pan. Spread the strawberry mixture over the batter. Drop heaping spoonfuls of the remaining batter over the mixture, about 1-inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown about 40-50 minutes. Remove from the oven and let cool slightly.

6. In a medium-size mixing bowl, whisk together the confectioner's sugar, cane syrup, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve.

I have assembled it the night before and just threw it in the oven in the morning and it turned out great :)

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