Strawberry Coffee Cake
This Strawberry Coffee Cake is packed with fresh strawberries, topped with buttery cinnamon streusel and finished with a sweet vanilla glaze. It's the perfect recipe for breakfast, brunch or dessert.
Servings: 9 servings
Ingredients
STREUSEL:
- ½ cup all purpose flour
- ½ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
CAKE:
- 2¼ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup granulated white sugar
- 10 tablespoons unsalted butter, at room temperature
- 1 tablespoon vanilla extract
- 1¼ cups sour cream
- 2½ cups chopped fresh strawberries, divided
GLAZE:
- ¼ cup powdered sugar
- 1 tablespoon whole milk
Instructions
PREPARE THE STREUSEL:
- In a medium bowl, stir together the flour, brown sugar, cinnamon and salt. Stir in the melted butter and place in the refrigerator until ready to use.
PREPARE THE CAKE:
- Preheat the oven to 350℉. Lightly coat a 9-inch square cake pan with nonstick spray. Then line the bottom and two sides with parchment paper, leaving an overhang on two sides.
- In a medium bowl, whisk together the flour, baking powder, salt and baking soda. In a large bowl, use an electric mixer to combine the sugar and butter until creamy and fluffy. Beat in the eggs and vanilla. Then gradually add the flour mixture and sour cream alternately, beginning and ending with the flour mixture. Gently fold in 2 cups of fresh strawberries until evenly distributed.
- Spread the batter into the prepared pan. Sprinkle with the chilled streusel and the remaining ½ cup of strawberries.
- Bake until a toothpick inserted into the center of the cake comes out clean, 55 minutes to 1 hour. Tent with aluminum foil, if needed, if it's browning too quickly.
- Let the cake cool in the pan for one hour. Then remove the cake from the pan, using the parchment overhang, and transfer it to a cutting board.
PREPARE THE GLAZE:
- Whisk together the powdered sugar and milk in a small bowl until smooth; drizzle over the cooled cake.
Notes
- Use ripe but firm strawberries for the best texture.
- Refrigerating the streusel before baking creates crisp, bakery-style crumbs.
- If the top begins browning too quickly, tent loosely with aluminum foil.
- Allow the cake to cool before glazing so the glaze doesn't melt into the cake.
- Store leftovers tightly covered to keep the cake moist.
- This coffee cake is delicious served slightly warm or at room temperature.
Nutrition
Serving: 1serving | Calories: 512kcal | Carbohydrates: 72g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 496mg | Potassium: 170mg | Fiber: 2g | Sugar: 41g | Vitamin A: 713IU | Vitamin C: 24mg | Calcium: 119mg | Iron: 2mg