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Strawberry Coffee Cake

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A moist and buttery cake topped with sweet, juicy strawberries, perfect for brunch or afternoon tea.

Ingredients

Scale
  • 6 tablespoons unsalted butter (softened)
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup plain Greek yogurt
  • 1 teaspoon vanilla
  • 2 cups thinly sliced strawberries
  • ½ cup all-purpose flour (for topping)
  • ¼ cup granulated sugar (for topping)
  • 2 tablespoons light brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup unsalted butter (softened, for topping)
  • ¼ cup powdered sugar (optional)
  • Milk (to desired consistency)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream the butter and sugar together until light and fluffy.
  3. Add in the egg, yogurt, and vanilla, mixing until combined.
  4. Mix the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
  5. Add in the strawberries gently.
  6. Pour the batter into a greased 9-inch round cake pan.
  7. Prepare the crumb topping by mixing the ingredients in a separate bowl.
  8. Sprinkle the topping over the batter.
  9. Bake for 30-35 minutes until a toothpick comes out clean.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack.
  11. Whisk together powdered sugar and milk for a glaze, if desired.

Notes

Store leftovers in an airtight container for up to 2 days at room temperature, or for up to a week in the refrigerator. Can be frozen for up to 3 months.

Nutrition

Keywords: strawberry, coffee cake, brunch, dessert, bakery

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