GMA Recipe: Emeril's Strawberry Crumb Coffee Cake

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Emeril's Strawberry Crumb Coffee Cake
From Chef and Author Emeril Lagasse
1999

Chef Emeril Lagasse brings you his latest: a classic coffee cake with a strawberry punch.

Ingredients

1 Teaspoon plus 3/4 cup unsalted butter, at room temperature

4 cups strawberries, hulled and sliced

1 1/2 cups granulated sugar

3 tablespoons fresh lemon juice

2 tablespoons cornstarch

1/4 cup water

3 large eggs

4 cups bleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups buttermilk

1 teaspoon vanilla extract

1/2 cup firmly packed light brown sugar

1 cup confectioner's sugar

2 tablespoons Steen's 100 percent Pure Cane Syrup or other cane syrup

2 tablespoons milk

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 10 by 2- inch round cake pan with 1 teaspoon of the butter.

2. In a medium-size nonreactive saucepan, combine the strawberries, 1/2 cup of the granulated sugar, and the lemon juice. Bring the mixture to a boil and cook at a boil for 3 minutes. In a small bowl, dissolve the cornstarch in the water. Add to the strawberry mixture and cook, stirring, until it thickens, about for 2 minutes. Remove from the heat and let cool completely.

3. In a large mixing bowl, cream 1/4 pound of the butter with the remaining 1 cup granulated sugar with an electric mixer. Add the eggs one at a time, beating well after each addition. Into a medium mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with an electric mixer until everything is incorporated.

4. In another medium-size mixing bowl, combine the remaining 1/4 cup butter, the remaining 1/2 cup flour, the brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs.

5. Spread half of the batter in the prepared pan. Spread the strawberry mixture over the batter. Drop heaping spoonfuls of the remaining batter over the mixture, about 1-inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown about 40-50 minutes. Remove from the oven and let cool slightly.

6. In a medium-size mixing bowl, whisk together the confectioner's sugar, cane syrup, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve.

Recipe copyright Emeril Lagasse ©1999; from Every Day's A Party©1999 by William Morrow & Company