Strawberry and Cream Cheese Coffeecake

1 hour 45 minutes

Ingredients

CRUMB TOPPING

  • 3/4 cup (175 mL) all-purpose flour
  • 1/2 cup (125 mL) sugar
  • 1/2 cup (125 mL) butter, at room temperature

CREAM CHEESE LAYER

  • 1/2 pound (250 g) cream cheese, softened
  • 1/3 cup (75 mL) sugar
  • 1 large egg
  • 1 teaspoon (5 mL) vanilla

CAKE

  • 2 cups (500 mL) all-purpose flour
  • 1 cup (250 mL) sugar
  • 1.5 teaspoons (7 mL) baking powder
  • 1/2 teaspoon (2mL) baking soda
  • 1/2 teaspoon (2 mL) salt
  • 3/4 cup (175 mL) orange juice
  • 1/4 cup (50 mL) butter, melted
  • 1 teaspoon (5 mL) vanilla
  • 1 egg, beaten
  • 2 cups (500 mL) chopped BC Strawberries
  • 3 tablespoons (30 mL) grated orange rind

Description

Crumb Topping

  1. In small bowl, combine flour, sugar and butter until mixture resembles coarse crumbs. Set aside.

Cream Cheese Layer

  1. In medium bowl, beat cream cheese and sugar until light and fluffy. Beat in egg and vanilla; set aside.

Cake

  1. In large bowl, combine flour, sugar, baking powder, baking soda and salt. In separate small bowl, whisk together juice, butter, vanilla and egg; add to dry ingredients and mix.
  2. Gently fold in strawberries and orange rind. Pour into 9” (23 cm) springform pan. Pour cream cheese mixture over cake; sprinkle with crumb topping.
  3. Bake at 350 F (180 C) oven for 65-75 minutes or until done. Let cool on rack for 15 minutes; remove outer ring and let cool completely.