Strawberry Coffee Cake
You're going to love this simple cake recipe.
Calories 364kcal
Ingredients
- For the Fruit Filling:
- 2 Cup(s) sliced strawberries
- ¼ Cup(s) water
- ¼ Cup(s) white sugar
- 2 tbsp corn starch
- For the cake:
- 1 ½ Cup(s) flour
- ¾ Cup(s) white sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ Cup(s) butter 4 tbsps
- 1 egg
- ½ Cup(s) 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.
- ½ tsp vanilla extract
- For the Crumb Topping:
- ¼ Cup(s) flour
- ¼ Cup(s) 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
Serving: 1g | Calories: 364kcal | Carbohydrates: 63g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 246mg | Fiber: 2g | Sugar: 37g
