Have you ever found yourself wondering what to bake that can brighten up any afternoon? The answer might just be a delicious Strawberry Coffee Cake with Crumb Topping! This delightful cake combines the sweetness of fresh strawberries with a rich, buttery crumb topping. Perfect for brunch, an afternoon pick-me-up, or even a casual family dessert, this recipe is sure to impress. Let’s dive into how you can create this delectable treat in your own kitchen!
Ingredients List
To make the perfect Strawberry Coffee Cake with Crumb Topping, here’s what you will need:
- 3/4 cup butter, room temperature
- 3/4 cup white sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries, sliced
- 1/4 cup white sugar (for topping)
- 1/3 cup light brown sugar
- 1 teaspoon cinnamon
- 1 stick butter, melted (for crumb topping)
- 1 1/3 cups all-purpose flour (for crumb topping)
Substitutions: You can swap sour cream for Greek yogurt for a tangier flavor or use coconut sugar instead of white sugar for a healthier option.
Timing
This recipe takes about 90 minutes to prepare, with around 40-50 minutes for baking. That’s 20% less time than many coffee cake recipes, making it perfect for those busy weekends when you still want something delicious!
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. Lightly butter and flour a 9-inch round cake pan. This ensures your cake won’t stick!
Step 2: Prepare the Batter
In a large bowl, place the butter and sugar, and beat on high speed until well combined (about 5 minutes). Don’t rush this step; it’s key to getting that light, fluffy texture.
Step 3: Add Eggs and Flavorings
Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and lemon zest, combining everything smoothly.
Step 4: Mix the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This is essential for removing lumps and evenly distributing the leavening agents.
Step 5: Combine Wet and Dry Ingredients
Alternately mix the flour mixture and the sour cream into the butter-sugar mixture. Start with one-third of the flour, blend until just combined, then add half of the sour cream. Repeat this, finishing with the flour mixture. Be careful not to overmix!
Step 6: Prepare for Baking
Pour the batter into your prepared baking pan. Arrange the sliced strawberries on top of the batter as they’ll sink slightly during baking, creating a delicious layer of fruit.
Step 7: Make the Crumb Topping
In a medium bowl, combine the white sugar, light brown sugar, and cinnamon. Stir these together, then add the melted butter and finally the flour. This creates a crumbly topping that adds texture to your cake.
Step 8: Assemble and Bake
Sprinkle the crumb topping evenly over the strawberries. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Serve
Once baked, remove the cake from the oven and let it cool on a wire rack completely before slicing. This helps all the flavors meld together beautifully.
Nutritional Information
One slice of this Strawberry Coffee Cake with Crumb Topping typically contains approximately 300 calories, 15g of fat, 42g of carbohydrates, and 3g of protein. It’s a treat best enjoyed in moderation!
Healthier Alternatives
Looking to lighten things up? You can replace the butter with applesauce, use a sugar alternative or even opt for whole wheat flour instead of all-purpose flour. You won’t lose flavor but will gain some health benefits!
Serving Suggestions
This coffee cake shines when served warm. Consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent dessert. It also makes for a wonderful brunch option when served alongside a fresh fruit salad or a warm cup of coffee.
Common Mistakes to Avoid
- Overmixing the batter: It leads to a dense cake. Mix until just combined!
- Not preparing the pan properly: This can result in a stuck cake. Always butter and flour your cake pan!
- Skipping the cooling step: Cutting too soon can lead to a messy serving. Patience pays off!
Storing Tips
If you have leftovers (though they might disappear quickly!), store them in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to three months. Just thaw them at room temperature before serving!
Conclusion
In conclusion, this Strawberry Coffee Cake with Crumb Topping is an easy-to-follow recipe that brings joy to any table. With a touch of sweetness from the strawberries and a crumbly topping, it’s the perfect treat for any occasion. Try this recipe today, and don’t forget to share your experience! Explore more delightful recipes on our blog!
FAQs
Can I use frozen strawberries?
Absolutely! Just be sure to thaw and drain them before using to prevent excess moisture in the batter.
How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free blend. Be sure to check that all other ingredients are gluten-free as well.
Can I prepare this cake in advance?
Yes! You can make it a day ahead. Just ensure to cover it tightly so it stays moist.
Give this recipe a try, and elevate your baking game! Happy cooking!
Print
Strawberry Coffee Cake with Crumb Topping
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful coffee cake featuring fresh strawberries and a rich crumb topping, perfect for brunch or dessert.
Ingredients
- 3/4 cup butter, room temperature
- 3/4 cup white sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries, sliced
- 1/4 cup white sugar (for topping)
- 1/3 cup light brown sugar
- 1 teaspoon cinnamon
- 1 stick butter, melted (for crumb topping)
- 1 1/3 cups all-purpose flour (for crumb topping)
Instructions
- Preheat your oven to 350°F and lightly butter and flour a 9-inch round cake pan.
- In a large bowl, beat the butter and sugar on high speed until well combined (about 5 minutes).
- Add the eggs one at a time while mixing on low speed, then mix in the vanilla extract and lemon zest.
- Sift together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
- Alternately mix the flour mixture and sour cream into the butter-sugar mixture, starting and finishing with the flour.
- Pour the batter into the prepared baking pan and arrange the sliced strawberries on top.
- In a medium bowl, combine the white sugar, light brown sugar, and cinnamon, then mix in the melted butter and flour to create a crumb topping.
- Sprinkle the crumb topping over the strawberries and bake for 40-50 minutes, or until a toothpick comes out clean.
- Allow the cake to cool on a wire rack before slicing.
Notes
For a healthier version, substitute Greek yogurt for sour cream and coconut sugar for white sugar. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: coffee cake, strawberry, dessert, brunch, bake