Description
A moist and tender Strawberry Coffee Cake bursting with fresh strawberries and topped with a sweet cinnamon streusel. Perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 2 cups fresh strawberries, hulled and diced
- For the Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- ½ cup chopped nuts (optional, e.g., walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter, egg, vanilla extract, and buttermilk to the dry ingredients. Mix on medium speed until the batter is smooth and creamy, about 2–3 minutes.
- Gently fold in the diced strawberries until evenly distributed throughout the batter.
- In a separate bowl, combine the topping ingredients: flour, brown sugar, melted butter, and cinnamon. Mix until crumbly. Add nuts if using.
- Pour the batter into the prepared baking dish and smooth the top. Sprinkle the crumb topping evenly over the batter.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let the cake cool on a wire rack.
- Once cooled, slice into squares and serve. Optional: dust with powdered sugar or drizzle with glaze.
Notes
- For a dairy-free version, use almond or coconut milk with vinegar instead of buttermilk.
- Use a gluten-free flour blend for a gluten-free version.
- Swap the egg with a flax egg for a vegan-friendly option.
- Try adding lemon zest or almond extract to the batter for added flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: strawberry coffee cake, easy coffee cake, brunch cake, strawberry dessert, streusel cake