Strawberry Coffee Cake

Strawberry Coffee Cake

While perusing a holiday cookbook I came across this Strawberry Coffee Cake, and decided it was the perfect festive gift to share with my neighbors.
Servings 9

Ingredients
  

  • 1 tbsp cornstarch
  • 10 oz frozen, sweetened, sliced strawberries, thawed
  • 1/4 tsp ground Saigon cinnamon
  • 1/4 tsp almond extract
  • 2 1/3 cup all- purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup buttermilk
  • 1 Nature's Yoke egg, lightly beaten

Instructions
 

  • In a large saucepan, combine cornstarch and strawberries until blended. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from heat and add cinnamon and almond extract.
  • In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Set aside 1/2 cup of crumbs for topping.
  • Add baking powder, baking soda and salt to the remaining dry mixture. Stir in buttermilk and egg until moistened.
  • Spread 1 1/2 cups of batter into a greased 8 inch square baking dish. Carefully spread with the strawberry mixture. Drop remaining batter by tablespoons over strawberry mixture. Sprinkle with remaining crumbs.
  • Bake at 350 F. for 55-60 minutes or until golden brown. Cool on a wire rack.
Keyword coffee cake

4 Comments

  • I’ve made your strawberry coffee cake recipe many times now and it is absolutely delicious. Thank you for posting it it has become a favorite in my household

    Reply
    • So glad to hear you enjoy it. If you send us a picture of yours on our Nature’s Yoke facebook message, we’d love to post it!

      Reply
    • Thanks. We love the addition of strawberries and to be honest, this coffeecake shows up at our dessert table in the summer.

      Reply

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