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A few weeks ago I took a very scenic drive to Bradford, VT for a Yankee Magazine shoot. I met the editors and photographer Joe Keller at the Pierson Farm where the sun was shining over fields bursting with ripe, juicy strawberries. I just love shooting outdoors—despite hazards like a farmer's tan and bugs that insist on hovering around the food.
I went home loaded with piles of ripe strawberries so incredibly fragrant my car was scented for at least two days afterward. Needless to say, I ate my weight in strawberries that weekend: eaten out of hand, piled onto still-warm shortcakes, smothered in liquor-laced whipped cream, and, of course, baked into this week's recipe.
This sour cream coffee cake is rich, rich, rich, and, I'm warning you now, totally addictive. Like a hobbit, I was having three meals before 11:00am, all of them consisting of cake. It is super-buttery and tangy from additions of sour cream and lemon zest. There is a toasted almond streusel that goes on top and in the middle of the cake, and, the best part: homemade strawberry jam.