Kate’s Quick Bites: Strawberry Coffee Cake
Since 1993, Ohio Proud has been a program that promotes made in Ohio and Grown in Ohio Products.
When they invited us to record a Kate’s Quick Bites in their new kitchen during the Ohio State Fair, how could we resist.
Join us as we head into this kitchen with Mitch Menchaca, the new CEO of the Greater Columbus Arts Council, and we’ll make a Strawberry Coffee Cake recipe that’s sure to bring home a blue ribbon.
Filling
- 2 cups sliced fresh strawberries
- 1/4 cup sugar
- 1 tbsp. cornstarch
Cake
- 2 1/4 cups flour
- 3/4 cup sugar
- 3/4 cup unsalted butter (1 ½ sticks), cold
- 1/2 tsp. baking powder
- 1/2 tsp baking soda
- 3/4 cup buttermilk, room temp
- 1 egg, slightly beaten, room temp
- 1 tbsp. powdered sugar (optional)
Directions
Preheat oven to 350 degrees.
Prepare 8-inch square baking pan by spraying with cooking spray and lining with parchment paper sling, secured with metal clips.
Slice strawberries; set aside.
In a medium saucepan, combine filling ingredients; cook and stir until thickened. Remove from heat. Transfer to shallow bowl to cool.
Dice cold butter into cubes; set aside.
In a large bowl, combine flour and sugar.
Cut cold, diced butter into flour-sugar mixture until crumbly.
Reserve 1/2 cup of crumb mixture.
Add baking powder and baking soda to remaining crumb mixture and whisk to combine.
In a small bowl, combine buttermilk and lightly beaten egg.
Add buttermilk-egg mixture to crumb mixture, stirring until just moistened.
Turn ⅔ of batter into prepared pan; smooth with offset spatula.
Top first layer of batter with strawberry filling; smooth with offset spatula.
Drop remaining batter by tablespoonful on top of strawberry filling; smooth with offset spatula.
Sprinkle reserved crumb mixture on top.
Bake for 35-40 minutes or until golden brown.
Cool 15 minutes.
Remove cake from pan.
Sprinkle with powdered sugar.
Slice and serve.
Recipe is from Suzanne Mary Kopf and can be found in the book Bountiful Ohio: Good Food and Stories