Adapted from www.seriouseats.com

- makes about 20 servings, depending on molds and tins used-

Ingredients

Cake Layer:
8 tablespoons unsalted butter, softened (112g)
2/3 cup sugar
Finely grated zest of one lemon and one orange
2 teaspoons vanilla extract
2 large eggs
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
3 large yolks

Procedure

1. Preheat oven to 350F. Grease 10 mini (2”X4”) loaf pans or one 13”X9” baking pan and line the bottoms with parchment (you may also use cupcake pans, lining 24 standard size molds with standard paper cupcake liners).

2. With an electric mixer, cream together butter, sugar and zests until light and fluffy.

2. Add vanilla, followed by eggs – one at a time – beating well to incorporate between each addition.

3. Whisk together flour, salt and baking powder to evenly distribute. Add one third of this dry mixture to the butter-egg mixture and mix to incorporate.

4. Add one yolk, and mix to incorporate. Add half of remaining dry mixture, followed by remaining yolk, finishing with remaining dry mixture, mixing well after each addition.

Cream Cheese Layer:
10 ounces cream cheese
Finely grated zest of one lemon
6 tablespoons sugar
1 teaspoon vanilla extract
1 large egg, well beaten, but not aerated

Procedure

1. Place cream cheese and lemon zest in a heat-proof mixing bowl set over simmering water. Stir every so often, until cheese becomes warm, smooth and liquid.

2. Remove mixing bowl from heat. Add sugar and vanilla extract well. (Do not whip or whisk, as incorporating air will make the cream cheese layer pasty and dry).

3. Add beaten egg and mix to incorporate.

Crumb Layer:
8 tablespoons unsalted butter, softened (112g)
1 cup all-purpose flour (120g)
½ cup whole wheat flour (60g)
½ cup brown sugar (105g)
3/4 teaspoon ground cinnamon
½ teaspoon salt

Procedure

1. Combine all ingredients and mix with your hands or a mixer until ingredients are evenly distributed and mixture falls in chunky crumbs.

Assembly:
1 recipe cake layer
2 cups fresh or frozen strawberries, diced
1 recipe cream cheese layer
1 recipe crumb layer

Procedure

1. Divide cake layer batter evenly among prepared pans.

2. Divide strawberries evenly among pans, spreading the berry pieces evenly over the surface of the cake batter and patting down gently.

3. Diving cream cheese layer batter evenly among pans (there should be enough to just cover the berries in each pan).

4. Sprinkle a healthy handful of crumbs over the cream cheese layer in each pan. Do not push down.

5. Bake coffee cakes for 35 minutes, until a toothpick inserted in the center of the center cakes comes out clean (it may appear a bit damp, but should not have any batter clinging to it). Allow cakes to cool for 5 to 10 minutes in the pans. Carefully loosen each cake with a paring knife and gently turn cakes out. Cool completely, crumb-side up on wire racks. Cakes keep about 3 days (though crumb topping will become less crunchy/crumbly after storage).

Kick Ass Waffles (base recipe)

Adapted from Better Homes and Gardens Cookbook

- makes three 9-inch square waffles -

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 cup sugar
1/4 teaspoon salt
2 egg yolks
1 3/4 cups lowfat buttermilk (cold)
1/2 cup canola oil
2 egg whites
1 tablespoon vanilla extract

Procedure

1. In a medium mixing bowl stir together flour, baking powder, sugar and salt. Make a well in the center.

2. In another bowl beat egg yolks slightly. Stir in buttermilk, oil and vanilla extract.

3. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy).

4. In a small bowl beat egg whites until stiff peaks form (tips stand straight up).

5. Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix.

6. Spoon waffle batter into your waffle iron, making sure not to overfill it.

7. Serve with real maple syrup and unsalted butter.