Strawberry Coffee Cake

• Course Dessert
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• Coffee Cake
• 2 cups Jessica’Natural gluten-free all-purpose flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Salt (if using salted butter, use 1/2 tsp salt)
• 1/2 cup unsalted butter, at room temperature
• 1 cup White Sugar
• 2 Eggs
• 2 tsp Vanilla Extract
• 1 cup sour cream (low-fat or regular)
• 1 cup strawberry preserves (be sure to use strawberry jam or preserves, not jelly)
• Cinnamon Streusel Topping
• 1 cup Jessica’Natural gluten-free all-purpose flour
• 1/2 cup coconut palm sugar (or light brown sugar)
• 1/2 tsp Cinnamon
• 1/4 tsp Salt
• 1/2 cup Butter room temperature

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Prepare an 8 x 8-inch pan with butter or nonstick cooking spray.
2. Mix streusel topping and set aside.
3. In a medium bowl, mix gluten-free flour, baking powder, baking soda and salt.
4. In a large bowl, combine the butter, sugar, eggs and vanilla extract. Using a hand mixer, beat on medium speed until the mixture is light and fluffy, about 2 minutes.
5. Add 1/3 of the flour mixture to the butter mixture and beat just until combined. Add half of the sour cream and beat again. Repeat with 1/3 of the flour mixture and the rest of the sour cream then finish with the last 1/3 of the flour mixture, beating after each addition until the ingredients are combined. The batter will be very thick at this point.
6. Spoon about half of the batter into the prepared pan. Layer on the strawberry preserves, being careful that they don’t touch the edges of the pan to prevent burning. Pour the rest of the batter on top, smoothing with a spoon to cover the preserves. Sprinkle the cinnamon streusel topping on top.
7. Bake for about 40-60 minutes (we found ours took about an hour) or until the top of the cake bounces bake when touched. Let cake cool 10 – 15 minutes before serving.