Strawberry Coffee Cake
Servings 9 people
Strawberry Coffee Cake is a tender breakfast cake loaded with fresh strawberries and topped with a buttery cinnamon sugar streusel topping -- the perfect pairing with a cup of coffee!
Ingredients
Cake
- ¼ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour spooned and leveled
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup buttermilk
- 1 cup fresh strawberries quartered
Topping
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 3 tablespoons salted butter melted
Instructions
- Preheat over to 350°F and line a 9x9-inch baking pan with parchment paper.
- Cream together the butter and sugar in a mixing bowl.
- Beat in the egg and vanilla. The mixture may be a bit lumpy, that’s okay.
- Combine flour, baking powder, and salt in a separate bowl.
- Slowly add buttermilk and flour mix, alternating between until incorporated in the butter mix.
- Gently fold in the strawberries with a rubber spatula.
- Pour the batter into the prepared baking pan.
- In a mixing bowl, beat topping ingredients until fully combined.
- Sprinkle the topping over the top of the batter and bake for 30 to 40 minutes until the top is golden brown and a toothpick comes clean from the center of the cake.
- Allow the coffee cake to cool in the pan for about 1 hour before cutting. This gives the coffee cake time to finish setting up.
Notes
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How To Make Buttermilk Substitute:
- Pour 1 cup of milk (whole or 2%) or heavy cream into a large bowl or 4 cup measuring cup.
- Use a small fresh lemon or white vinegar. Stir in 1 tablespoon of lemon juice OR vinegar into the bowl with the milk and whisk to combine. Viola! You have buttermilk!
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Substitutions & Variations
- Brown sugar: You can use this instead of granulated sugar in the crumb topping. It would be especially tasty for fall!
- Rhubarb: Make a Strawberry Rhubarb Coffee Cake by replacing ¼ cup of fresh strawberry with finely chopped rhubarb!
- How To Freeze: Once cooled, simply wrap it in aluminum foil or plastic wrap, then place in a freezer bag to help prevent freezer burn. It’ll keep for 2 to 3 months. To thaw, let it sit at room temperature for at least an hour.
- Using Frozen Berries: While I think fresh berries work best in this recipe, you can use frozen strawberries instead. Make sure to use unsweetened frozen berries and use slices, not whole berries. I recommend rinsing them off under cool water and patting dry before adding to the patter to start the thawing process and reduce the amount of color bleeding that will occur.
- Shelf Life: Room temperature in an airtight container for 1 day. In the refrigerator for up to 3 days.
Nutrition
Calories: 312kcal | Carbohydrates: 52g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 186mg | Potassium: 169mg | Fiber: 1g | Sugar: 29g | Vitamin A: 331IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg
Find it online: www.sugarandsoul.co/strawberry-coffee-cake/