Strawberry Coffee Cake


See that square with the strawberries bursting out? Doesn’t it look cute? Like I fashioned it for a professional magazine photo? Think again. It’s only like that because I took this to my class and James wanted a piece before it was devoured. So that left me with a coffee cake that looked like someone cut a piece out of it (which is true)! So what was I to do? Creativity, my dear Watson. Throw those berries in with the coffee cake and instead of looking like a cover up, it looks like an intentional bouquet of strawberries. As for the cake itself…delicious. Every last crumb and strawberry was gone by the time it got home. Good thing I saved a piece!

strawberry coffee cake

Source: Joy the Baker
strawberry sauce
2 heaping cup sliced strawberries
1/3 cup sugar
2 T. flour
2 tsp. water
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup vanilla or plain yogurt
1 tsp. vanilla extract
a few drops of almond extract (optional)

3 T. cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 T. sugar

Preheat oven to 350. Line 8×8 glass baking dish with parchment paper
1. Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Set aside.
strawberry sauce
1. Combine strawberries, 1/3 cup sugar, water and cornstarch in a small saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and strawberries are soft and somewhat broken down. Set aside to cool.
1. Cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add vanilla extract, and almond extract if you’re using it.
2. Sift dry ingredients together. Add the dry ingredients to the creamed butter in 3 parts alternating with the sour cream in 2 parts, beginning and ending with the dry ingredients. Beat just until combined.
3. Spoon 2/3 of the batter into the prepared pan. Spread the cooled strawberry mixture over the batter. Spoon the remaining batter onto the strawberries and spread evenly. Top with streusel topping and bake in the upper third of the oven. Bake for 50-60 minutes, until a knife inserted into the center of the cake comes out clean.


2 Comments Add yours

  1. D says:

    Sounds a great dessert for coffee lovers like me!
    First time visitor to your blog and look forward to visiting again.
    V good photos too.

    1. Emily says:

      Thanks! Come back again soon 🙂

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