Makes: 1 8-inch cake
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup plus 1/2 cup granulated sugar, divided
1/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon strawberry extract
1 1/2 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 cup plus 2 tablespoons whole buttermilk, divided
1 8-ounce package of cream cheese, softened
1/2 cup strawberry preserves
1 cup thinly sliced fresh strawberries
1 cup of Coffee Cake Crumble
1. Preheat oven to 350 degrees. Spray an 8-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over both sides of pan; spray paper.
2. In a large bowl, beat butter, 1/4 cup of granulated sugar, and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. add eggs, one at a time, beating well after each addition. Beat in extracts.
3. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with 1/4 cup buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. Spread batter into prepared pan.
4. In another large bowl, beat cream cheese and remaining 1/3 cup of granulated sugar with a mixer at medium speed until creamy, stopping to scrape sides of bowl. Beat in remaining 2 tablespoons of flour and remaining 2 tablespoons buttermilk, until combined. Spread mixture onto batter in pan. Spread preserved onto cream cheese mixture, and top with strawberries. Sprinkle Coffee Cake Crumble onto strawberries.
5.Bake for 25 minutes. Loosely cover with foil, and bake until a wooden pick inserted in center comes out clean, about 25 minutes more. Let cool in pan on a wire rack for 15 minutes. Using excess parchment as handles, remove from pan before cutting. Serve warm.
