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4.38 from 8 votes

Strawberry Coffee Cake Recipe

This moist coffee cake is topped with tart strawberries and a light crumb, making it perfect for breakfast or a tasty snack.
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Dessert
Keyword: coffee cake, crumb cake, fruit, raspberry
Servings: 10
Author: Jess Smith via Inquiring Chef
Cost: $6.00

Equipment

  • Mixing Bowls
  • Stand or Handheld Mixer
  • 9-inch Springform Pan

Ingredients

For the Crumb Topping:

  • 1 cup all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, chilled, and cubed

For the Cake:

  • nonstick spray
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup plus 3 tablespoons sugar, divided
  • 6 tablespoons unsalted Butter, softened to room temperature (6 Tbsp = 3/4 stick)
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tablespoon ground cinnamon
  • 2 cups quartered strawberries (see note)

Instructions

  • To make the crumb topping, whisk together the flour, sugar, and salt in a medium bowl. Add the butter. Using your fingertips, work the butter into the dry ingredients until large, moist crumbs begin to form. Refrigerate the topping until you're ready to use it.
  • Preheat the oven to 350°. Coat a 9-inch springform pan with nonstick spray.
  • To make the cake, in a medium bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt; set aside.
  • Using a standing or electric mixer, beat 3/4 cup of sugar and butter in a medium bowl until light and fluffy, 3–4 minutes. Beat in the vanilla. Add the eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until pale and fluffy, 3–4 minutes more.
  • With the mixer on low speed, add the dry ingredients to the bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with the dry ingredients.
  • Pour half of the batter into the prepared pan and smooth out the top. Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon the remaining batter over the top and smooth it out again.
  • Pour the strawberries evenly over the batter. Break apart the crumb topping over the strawberries.
  • Bake the cake until the top is golden brown and a tester inserted into the center comes out clean, 55–60 minutes.
  • Let the coffee cake cool completely in the pan.
  • Store the cake in an airtight container at room temperature for up to 3 days.

Notes

Strawberries - If using fresh strawberries, measure them after you've quartered them. You can also use frozen strawberries. Defrost them first, drain them well, and then slice or chop. 
Adapted from Old-Fashioned Blueberry Coffee Cake by Eric Wolitzky, Bon Appetit September 2012.

Nutrition

Calories: 400kcal | Carbohydrates: 60g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 276mg | Potassium: 177mg | Fiber: 2g | Sugar: 34g | Vitamin A: 519IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 2mg