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.
- For the Fruit Filling:
- 2 cups sliced strawberries
- 1/4 cup water
- 1/4 cup white sugar
- 2 tbsp corn starch
- For the cake:
- 1 1/2 cups flour
- 3/4 cup white sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup butter 4 tbsps
- 1 egg
- 1/2 cup buttermilk to make buttermilk, use a scant 1/2 cup of milk and pour in a drop of white vinegar. Let sit for 2 minutes.
- 1/2 tsp vanilla extract
- For the Crumb Topping:
- 1/4 cup flour
- 1/4 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 1/4 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 3/4 of this batter in an 8x8 glass or foil baking pan. Cover with all the fruit mixture. Add the other 1/4 batter in dollops on the top.
In a small bowl, add 1/4 cup flour to 1/4 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.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 364Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 246mgCarbohydrates: 63gFiber: 2gSugar: 37gProtein: 6g