What is one of your favorite treats? One at any bakery you know will taste good? You know you can’t go wrong with it. For me that is coffee cake, any flavor will suffice.

Since coffee cake is one of my favorite treats I decided it earned a special spot in my Baking Through my TBR Series. The Spellshop by Sarah Beth Durst is just one of those books you read and you instantly feel the cozy, warm, and homey vibes almost like you were transported into the story. In The Spellshop Bryn is the local baker and her favorite ingredient to add to her treats is jam. So in honor of that I decided to make a twist on my coffee cake and turn it into a strawberry cream cheese coffee cake.

Alright friends, put your aprons on and open the book to page one- it’s time to bake our way through another story.

Recipe:

Ingredients:

-3/4 cup room temp butter

-3/4 cup sugar

-2 large eggs room temp

– vanilla (measure with your heart) or 1 teaspoon

-lemon zest 1 teaspoon

-2/3 cup cream cheese

-1 1/4 cup gluten free 1-1 flour

-1 teaspoon baking powder

-1/4 teaspoon baking soda

-1/2 teaspoon salt

-1 cup fresh strawberries

Crumb topping:

-1/4 cup sugar

-1 teaspoon cinnamon

-1 stick of butter

Baking Instructions:

• Preheat the oven to 350 degrees and lightly butter a 9 inch round cake pan
• Cream the butter and sugar in a large bowl (takes about 5 minutes)
• Reduce speed and add eggs 1 at a time. Add vanilla and lemon until incorporated
• In a separate bowl sift flour, baking soda and baking powder.
• Alternate between adding the flour mixture and the cream cheese to the butter/sugar mixture. (Add 1/3 of each to mixture until combined.)
• Place the batter in prepared pan. Place sliced strawberries on top
• Melt butter and mix together ingredients for crumb topping and top coffee cake with mixture
• Bake for 40-50 minutes or until tooth pick comes out clean

I hope you enjoy!