Looking for a delicious kid-friendly Easter Brunch recipe? Try this Strawberry Coffee Cake. It has all the cakey-goodness that kids love, but with just enough fruit that the parents can justify it as a breakfast option. 🙂
Plus, it has a buttery crumb toppping. Mmmmm.
This recipe is a little brutal on the number of bowls you need — 4? 5? But I just wash a small bowl in between steps because I just don’t have that many bowls.
This recipe also requires buttermilk, which I never have on hand, despite lots of baking. If your recipe requires buttermilk, just add a dash of white vinegar to regular milk, and let sit for a few minutes. For this recipe, it calls for 1/2 cup buttermilk, so I measured out a scant 1/2 cup of milk, then added 1/2 tsp vinegar. Works perfectly.
- 2 cups sliced strawberries
- ¼ cup water
- ¼ cup white sugar
- 2 tbsp corn starch
- 1½ cups flour
- ¾ cup white sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ cup butter (4 tbsps)
- 1 egg
- ½ cup buttermilk (to make buttermilk, use a scant ½ cup of milk and pour in a drop of white vinegar. Let sit for 2 minutes).
- ½ tsp vanilla extract
- ¼ cup flour
- ¼ cup brown sugar
- 2 tbsp butter
- In a small saucepan, add the water and strawberries. Bring to a boil, then simmer, covered, 5 minutes.
- Add in the cornstarch and sugar. Stir 2 minutes over medium heat until thickened. Remove from heat.
- In a medium or large bowl, combine flour, sugar, baking powder, and baking soda.
- Cut in the ¼ cup butter with a fork until you have loose crumbs. Make a well in the middle and set aside.
- In a small bowl, mix together the egg, buttermilk, and vanilla.
- Pour the egg mixture into the flour mixture.
- Mix until just combined. Do NOT overmix.
- Spread ¾ of this batter in an 8x8 glass or foil baking pan. Cover with all the fruit mixture. Add the other ¼ batter in dollops on the top.
- In a small bowl, add ¼ cup flour to ¼ cup brown sugar.
- Cut in the 2 tbsp butter until you have large crumbs, then pour over the whole cake.
- Bake at 350 for 40-45 minutes.