1 1/2 c. flour
3/4 c. sugar
2 tsp. baking powder
1/4 c. butter or margarine, softened
3/4 c. milk
2 c. fresh or frozen strawberries (or raspberries)
White Chocolate Streusel:
White Chocolate Glaze:
Heat oven to 350. Grease and flour angel food cake pan (tube pan) 10x4 inches. (I used 9" square pan instead). Make white chocolate streusel; set aside.
Beat flour, sugar, baking powder, butter, milk and egg with electric mixer on low speed until moistened. Beat on medium speed 1 minute, scraping bowl occasionally.
Spread 2/3 of the batter in pan. Top with berries. Carefully spread remaining batter over strawberries. Sprinkle streusel over batter.
Bake 55-65 minutes (square pan - 45 min). Cool 10 min; remove from pan (unless in 9" square pan). Drizzle white chocolate glaze over warm coffee ring. Serve warm. (Recipe from innkeeper at Chelsea Garden Inn in Napa Valley, CA)