Posted on August 15th, 2008 by Carolyn
The blog called What Did You Eat was not one that I happened to follow. Apparently I’d never come across it. But Sher died suddenly, last month, from a heart attack. I read about her death on several other websites . . . from other bloggers who had an online/email friendship with her. Sher’s husband posted a last note, informing everyone about his wife’s death, and thanking people for the friendship shown to her. She was young – well, certainly not of an age when she should have died. Lots of bloggers around the world have done their own tribute to Sher by preparing some of her recipes. They did it on a specific day a few weeks ago. On one of those blogs I read about this coffeecake that she had posted – actually it was another blogger’s recipe, Butta Buns.
The coffeecake sounded perfect for summer. And, the Bible Study guys were coming to our house and I needed a treat for them. This recipe was sitting, front and center, on my cookbook/recipe stand. My DH kindly offered to go buy fresh strawberries for me, and I whipped it up the night before. The coffeecake is delicately flavored. Even though it has cinnamon in it, it’s subdued and I couldn’t even tell it was there. The fellows enjoyed it very much. I halved the recipe, made it in a 9×9 pan and baked it for 30 minutes. Came out perfectly. My question always: would I make it again? Yes, I might. Particularly during the height of strawberry season. I might add just a tiny bit more cinnamon, and I’d add some to the topping (or maybe a touch of nutmeg) as well. The recipe said it served 12. I got 9 portions from the 9×9 pan, so it likely could serve 18.
Strawberry Coffeecake
Recipe: From Sher at “What Did You Eat” blog (now deceased)
Servings: 12
TOPPING:
1 cup flour
1/2 cup sugar
½ cup butter
COFFEECAKE:
2 cups flour
1 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla
1 cup milk
2 whole eggs
1/4 cup butter — melted
3 cups strawberries — sliced
1. TOPPING: Sift the sugar and flour together in a large bowl. Place the butter 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 butter turns into little pea sized bits. Keep crumbling until the stick is completely whittled down.
2. Keep the bowl of crumbles in the frig until you’re ready for it.
3. COFFEECAKE: Sift the first four ingredients together in a bowl and set aside
4. Whisk the milk, eggs, vanilla, and melted butter 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.
5. Pour into a pre-greased 9×13 pan. Arrange the sliced strawberries on top of the batter. Sprinkle with the crumble topping.
6. Bake at 350F for 35-45 minutes.
Per Serving (I think this will serve more like 18, but this is the analysis based on 12 servings): 352 Calories; 13g Fat (34.0% calories from fat); 5g Protein; 53g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 561mg Sodium.
© 2008 tastingspoons.com
