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.
Strawberry Coffee Cake
You're going to love this simple cake recipe.
Ingredients
- 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
Instructions
Filling:
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.
Cake:
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.
Crumb Topping:
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: 1Amount Per Serving: Calories: 364Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 246mgCarbohydrates: 63gFiber: 2gSugar: 37gProtein: 6g
Sherri says
This looks delicious Kelli!
Jill says
Kelli, this sounds perfect for Easter brunch!
Thank you for stopping by the Thoughtful Spot Weekly Blog Hop this week. We hope to see you drop by our neck of the woods next week!
Wendy says
Since I would waste a carton of buttermilk I make my own when a recipe calls for it. For one cup of buttermilk you combine one cup of milk and 1 tablespoon of white vinegar. Let it sit for 10 minutes then use as buttermilk in a recipe.
Kelli says
Great tip, Wendy! That’s why I like the powdered version because it doesn’t go bad 🙂
Miz Helen says
Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Buttons says
This looks delicious! I am always looking for recipes to use buttermilk when I have a carton in my fridge, this might just be our Sunday breakfast if I can find some good looking strawberries!
Buttons
The Hot Toddies of Washington
Kelli says
I use buttermilk so little that I have found the greatest alternative to using up that “carton” If you look at walmart, they have a powder version. It works the same way and lasts so much longer!!