This coffee cake is loaded with fresh strawberries, which makes it super moist! I added a streusel topping for added flavor and crunch on the top. You can leave this out if you prefer, and just sprinkle with a little granulated sugar before baking. This will give it a nice crust as well.
Ingredients for cake (serves 8)
- 1 1/2 c all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 c unsalted butter, room temp
- 1 c granulated sugar
- 1 1/2 tsp vanilla extract
- 2 extra large eggs, or 3 large eggs
- 1/4 c sour cream, or yogurt
- 1/4 c buttermilk
- 16 oz fresh strawberries, sliced
Ingredients for streusel:
- 1/3 c all purpose flour
- 1/3 c light brown sugar
- 1/4 tsp cinnamon
- 4 Tbsp cold butter
- Combine all ingredients in a med. bowl, and blend with a pastry cutter until coarse crumbs form. Set aside.
Coffee Cake Recipe:
Preheat oven to 350 degrees.
Spray a 9″ springform pan with cooking spray. Set aside.
Combine the flour, baking powder, and salt in a medium bowl. Whisk together, and set aside.
In a stand mixer bowl, cream together the butter and sugar using a paddle attachment, for about 3-4 minutes, til light and fluffy. Scrape down the bowl. Add eggs 1 at a time, then vanilla extract. Blend til incorporated.
Combine the sour cream and buttermilk in a small bowl, and whisk together.
Add the dry ingredients slowly to the butter/sugar mixture, alternating with the buttermilk mixture. Mix only until combined, don’t over-mix.
Fold in the sliced strawberries. Spread mixture into prepared pan, and smooth out.
Spoon the streusel crumbs over the top of the batter.
Bake for about 35 min., until set. Toothpick inserted in center should come out clean. Cool completely.
Serve with additional fresh berries, and a little fresh whipped cream!
