Strawberry Lemon Cream Cheese Coffee Cake

Ingredients

Crumble Topping 
1 cup (213g) light brown sugar
1 cup (120g) all-purpose flour
2 teaspoons cinnamon
6 tablespoons (85g) butter, cold
Zest of 1 lemon
Pinch of salt

Cake
1 1/3 cups (166g) All-Purpose Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt

3/4 cup (150g) sugar
Zest of 2 lemons
1/2 cup (113g) salted butter, room temperature

2 large eggs, room temperature
2 teaspoons lemon (or vanilla) extract
1 tablespoon lemon juice
​1/2 cup (120g) Greek yogurt (or sour cream), room temperature

Jam Layer
2-3 tablespoons of strawberry preserves like Bonne Maman (Not jelly. Jelly will create a soggy cake)

Cream Cheese Layer
​8 tablespoons cream cheese, room temperature
1 tablespoon granulated sugar
4 large strawberries, chopped

Method

Prepare the crumble topping
This makes quite a bit of topping. I used half of this. You choose how much you want to use or use the rest for another dessert.
Add your brown sugar, flour, cinnamon, and salt to a small bowl.
Chop your cold butter and add to the bowl. Toss the butter into the mixture.
Using your finger tips, smash the butter into the flour mixture until you have pea-sized pieces of coated butter.
Keep this in the refrigerator until time to use.

Prepare the cake
Prepare an 8x8 inch pan and preheat your oven to 350 F. 
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a different large bowl, combine the sugar and lemon zest. Using your fingers, rub the zest and sugar together to release the oils into the sugar. Add the butter. Using an electric mixer, mix until combined and light and creamy.
I usually do this for about 5 minutes and I’ll use a spatula to ensure all ingredients from the bottom are re-incorporated.
Add your eggs, and lemon extract, lemon juice and mix until combined.
Add in the greek yogurt and mix until combined.
Pour your dry ingredients into the large bowl and using a spatula, carefully fold just until the flour disappears.

Prepare the cream cheese layer
In a small bowl, combine your cream cheese, sugar, and diced strawberries. Set aside.

Assemble

Cut a piece of parchment paper to fit into your pan and allow it to overlap the sides. This will allow you to lift the cake out after it's baked.
Pour the cake batter into the prepared cake pan. Smooth out using an offset spatula.
Add your strawberry preserves and spread out with the offset spatula.
​It’s ok if the cake batter starts appearing through the preserves!
Using a spoon or a small ice cream scoop, add dollops of the cream cheese mixture throughout.
Sprinkle the crumble topping onto the top of the cake.
Bake for about 40 minutes, until the cake has set and the cake appears golden brown. It may need more time.
​If you’re using a cake tester, make sure you are poking in places that are not the cream cheese mixture, as that will come out wet. You're checking to make sure the tester comes out clean.
Let cool in the pan for about 15 minutes. Remove from the pan and place on wire rack.


​Recipe from Terrence Bakes