This simple to make Strawberry Coffee Cake recipe is ideal for your next Sunday brunch - or anytime. The coffee cake consists of a layer of rich cake, fresh strawberry slices and a buttery crumble top.
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Ingredients
For the crumble topping:
- All-purpose flour (I prefer to use unbleached flour for my recipes)
- Light brown sugar
- Unsalted butter, melted and cooled slightly
- Vanilla extract
For the coffee cake:
- Vegetable or canola oil
- Large eggs (bring to room temperature before using)
- Granulated sugar
- All-purpose flour
- Salt
- Baking Powder
- Fresh strawberries (sliced thinly)
Tube pan for baking
This coffee cake with strawberries is best baked in a 9" tube cake pan. Allow the cake to cool for about an hour in the pan then simply push up on the bottom to remove the cake. Then lift the cake off of the bottom of the pan and move to a serving plate. Gently run a knife or offset spatula around the edges of the pan if the cake is sticking. The following tube pan is heavy duty and may also be used for Angel Food cakes.
FAQs
The cake should be wrapped in plastic or placed in an air-tight container and stored in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving (approximately 2 hours). I do not recommend freezing this cake.
Yes. Defrost and drain the strawberries before using.
Strawberry Coffee Cake Recipe
Equipment
Ingredients
Crumble Topping
- 68 grams all-purpose flour ¾ cup
- 53 grams light brown sugar ¼ cup
- 56 grams unsalted butter, melted and cooled slightly 4 tablespoons / 2 ounces
- 1 teaspoon Pure Vanilla Extract
For Cake Batter
- 8 Fluid Ounces Vegetable Oil (1 cup)
- 4 Large Eggs Room temperature
- 400 Grams Granulated Sugar (2 cup)
- 360 Grams All-Purpose Flour (3 cups)
- 1 teaspoon Salt
- 1 tablespoon Baking Powder
Strawberries
- 1 Pint Fresh Strawberries Sliced thinly (⅛")
Instructions
For Crumble Topping
- Whisk together ¾ cup flour and ¼ brown sugar.
- Drizzle melted butter and vanilla over flour/sugar mixture. Stir together with a fork until crumbs form. Set aside.
Prepare Strawberries
- Hull, wash and dry strawberries. Chop into ⅛" slices
For the Cake Batter
- Preheat oven to 350° F. Lightly spray a tube cake pan with baking spray.
- Prepare a 9" or 10" tube cake pan by spraying with non-stick baking spray.
- Combine dry ingredients (flour, salt and baking powder) in a bowl
- Place granulated sugar, vegetable oil and eggs in a separate bowl. Whisk until smooth.
- Add one-half of the dry ingredients to the oil/sugar/egg mixture and stir until smooth.
- Add the remaining dry ingredients to the bowl and stir until smooth.
- Pour cake batter into prepared pan. Place sliced strawberries on top of cake batter.
- Sprinkle crumble topping over strawberries.
- Bake for 60 - 65 minutes or until toothpick inserted in the center of the cake comes out clean.
- Remove cake from oven and place on a cooling rack for 1 hour. Push up on bottom of tube pan, remove cake and place on a serving dish.
Cpg says
Delicious and your video makes it so easy
Michelle says
I had never had strawberry coffee cake so I was hesitant to make it. I turned out delicious. I appreciate the easy to follow directions.
dessertswithstephanie says
Michelle, Thank you for letting me know! So happy you enjoyed this.