Strawberry Cream Cheese Crumb Cake

My Daughter and I- Strawberry Cream Cheese Crumb Cake

I love strawberries – don’t you? I love them in yogurt, in smoothies, in salads and my favorite – just all by themselves. I found this flower stand by our house and the guy there sells THE BEST strawberries. Seriously, best ever! When I told him how much I enjoy his strawberries, he got a big smile on his face and said, “yes, we have the best strawberries”. So cute! I’m so spoiled now that I only want to buy from him!

I remembered this recipe from Sally’s Baking Addiction that uses strawberries in a coffee cake and I knew I had to try it. It was delicious and is great for breakfast, but would be a great dessert too. It was a bit labor intensive, and I used quite a few dishes, but it was worth it.

My Daughter and I- Strawberry Cream Cheese Crumb Cake 1

Strawberry Cream Cheese Crumb Cake

Ingredients:

Crumb Topping:
3/4 cup (95g) all-purpose flour
1/4 cup (50g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 teaspoon ground cinnamon
6 Tablespoons (90g) unsalted butter, cold and cubed

Cake:
1 large egg, room temperature
1/4 cup (60g) butter, melted and cooled
1/2 cup (120ml) milk*
2 teaspoons vanilla extract
1 and 1/2 cups (190g) all-purpose flour
2/3 cup (134g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt

8-10 fresh strawberries, sliced*
1 (8 ounce) package cream cheese, softened to room temperature
1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract

Vanilla Glaze:
3/4 cup (90g) confectioners’ sugar, sifted
2 Tablespoons (30ml) milk or cream
1/2 teaspoon vanilla extract

Directions:
Adjust the oven rack to the lower third position. Preheat the oven to 350F degrees. Spray an 8-in or 9-in springform pan with non-stick spray. Springform pan is required. Set aside.

Make the crumb topping: Combine the flour, brown sugar, granulated sugar, and cinnamon together in a medium bowl. Cut the butter into the mixture with a pastry blender or mix with hands until it resembles coarse crumbs. Set in the refrigerator until ready to use. This crumb mixture must be chilled. I used my food processor. It was really fast – worth the extra dishes!

Make the cake: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the egg and melted butter together on medium speed until combined. Add the milk and 2 teaspoons vanilla extract and beat on medium speed until thoroughly mixed. Scrape down the sides of the bowl as needed. Set aside.

Whisk the flour, sugar, baking powder, and salt together in a medium bowl until combined. With the mixer running on low, pour the dry ingredients into the wet ingredients. Mix until just combined. Pour into the prepared baking pan.

In a medium bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until smooth. Add remaining 1 teaspoon of vanilla extract and 1/4 cup granulated sugar and beat on medium speed until combined. Spread over the crumb cake batter. Layer with sliced strawberries. Top with the crumb topping and gently press the topping into the batter.

Bake for 55 – 60 minutes, or until a toothpick inserted in the center of the cake comes out free of cake crumbs. I covered the cake with aluminum foil after 40 minutes to help avoid the top from browning too much. Allow to cool in the pan on a wire rack for at least 15 minutes before glazing. I forgot the glaze completely. But I’m sure it would be delicious.

Make the glaze: Whisk the confectioners’ sugar, milk, and vanilla together. Remove the sides of the springform pan and drizzle the glaze over the cake. The cake will stay fresh covered at room temperature for 4 days.

Make ahead: Bake the cake as directed and freeze without the glaze for up to 1 month. Thaw overnight in the refrigerator and bake for 20 minutes at 200 degrees to warm it up. Glaze before serving.

Cindy

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Sweet Potato Hash

My Daughter and I- Sweet Potato Hash

Jordan found this recipe on one of her favorite blogs, A Beautiful Mess and we decided to try it. We made it for dinner, because we love breakfast for dinner and it was quick and easy and very delicious!

I adjusted the recipe a bit, mostly for quantity, and we all loved it- I’ve made it several times already. The recipe says you don’t need to peel the sweet potatoes and I agree. I’ve tried it both ways and it’s just not worth the time to peel them, they soften up enough while cooking.

My Daughter and I- Sweet Potato Hash 1

Sweet Potato Hash

3-4 sweet potatoes, cut into cubes

1-2 tablespoons minced garlic

6-8 pieces of bacon, cut into pieces

1 onion, chopped

Salt and pepper

Italian seasoning

 

The first thing you’re going to do is quarter up the bacon slices and throw them into the heated pan. Let them sizzle and cook and smell up your place real good. While the bacon is doing its thing, you can chop the sweet potato down to bite size pieces. When the bacon is cooked through (not all the way crispy yet) drain the grease if there is too much. You want to have a few tablespoons left in the pan. If you’d prefer, you can drain the bacon grease and add some other oil. Toss in the sweet potatoes and cover.

At this point, cut up the onion and garlic and add to the pan.I like the potatoes to cook till they brown, which can take about 15-20 minutes. It depends on how many potatoes you used/heat/pan. Add in the seasonings and stir. The recipe calls for fresh rosemary, which would be good too. Let this cook for a couple minutes. While you’re finishing the rest of the meal.

In a separate pan, you can get your eggs going, so everything is ready at once.

 

Recipe modified from A Beautiful Mess

 

Cindy & Jordan