Sunday, July 20, 2008

Strawberry Coffee Cake

Crumble Topping:
1 cup flour
1/2 cup sugar
1 stick of margarine (stick form is necessary), cold from the fridge

To make crumble topping, sift the sugar and flour together in a large bowl. Place the margarine in the center of the bowl and sprinkle a little of the sugar and flour mixture over it. Place all 10 fingers on the stick and start crumbling it by making cat-kneading gestures with your fingers so the margarine turns into little pea sized bits. If you need a visual, refer to this little fella. Keep crumbling until the stick is completely whittled down. Keep the bowl of crumbles in the fridge until you're ready for it.

Strawberry Coffee Cake

2 cups flour
1 c. sugar
2 Tbsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla extract
1 cup milk
2 eggs
1/4 cup margarine, melted
3 cups strawberries, sliced

Sift the first four ingredients together in a bowl and set aside. Whisk the milk, eggs, vanilla, and melted margarine together in a bowl. Add the mix of wet ingredients to the bowl of dry ingredients. Beat together with a handheld mixer until well incorporated. Pour into a pre-greased 13×9 pan. Arrange the sliced strawberries on top of the batter. Sprinkle the crumble toppings. Bake at 350F for 35-45 minutes.