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Sunday
Apr162017

Melissa's Cream Cheese Coffee Cake with Strawberries

This week's recipe comes via Melissa, who found the recipe when she cleaned out her mom's house a few years ago. The only thing is that the word "recipe" is a bit strong.

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I'd been asking for the recipe for years, but mom always refused to give it to me. When I came across the list of ingredients while emptying a drawer in her kitchen, I asked if it was for the coffee cake. She wouldn't say. I decided to try to guess at the amounts of everything and failed terribly, and even then she wouldn't help. I gave up.

A few years went by and I was telling my daughter about how grandma used to make the best coffee cake with strawberries in it. Next thing you know,  my daughter is asking my mom how to make the cake and then they're standing in the kitchen making it. My mom stands in my kitchen and says something about how it's important to teach our family recipes so that they can get passed on to other generations.

She still won't give me the actual recipe, but she did write it down for my daughter.

By the way, I did ask her for permission to share it with you. She said it was fine because "recipes should be passed on to other generations" and because she's convinced that Mila's name comes from her home country. I won't tell her if you don't.

Thanks, Melissa!

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This recipe bakes up like a coffee cake topped with cheesecake topped with a streudel with just a hint of strawberry hanging out in the background. So, yeah. It's amazing.

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If you have a recipe that was passed on by an immigrant, I'd love to post it here. Email me at burghbaby (at) gmail.com.

Melissa's Cream Cheese Coffee Cake with Strawberries

1 cup sugar
1/2 cup butter
1 egg
1 cup strawberry yogurt
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

1 pound cream cheese
1/2 cup sugar
1 egg
1 teaspoon cornstarch
2 teaspoons strawberry preserves
1/2 cup chopped strawberries

2/3 cup brown sugar
1/2 cup flour
3/4 cup chopped pecans
1/2 cup butter

1. Preheat oven to 350 degrees and grease a 9x13" baking dish.

2. Mix together the flour, baking soda, baking powder, and salt. Separately, beat the sugar and butter together and add the egg, yogurt, and vanilla. Slowly add the flour to the yogurt and mix everything together. Spread the thick batter across the bottom of the baking dish.

3. In another mixing bowl, mix the cream cheese, sugar, egg, and cornstarch. Stir in the preserves and strawberries. Spread over the cake mixture.

4. Mix together the brown sugar, flour, and butter until they're crumbly. Stir in the pecans. Spread over top of the cream cheese.

5. Bake for 45-50 minutes or until a toothpick comes out clean.

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