Strawberries + Cream Coffee Cake

Do you remember when I told you on Monday about the beautiful brunch Harrison and I attended on Easter Sunday? Well, it was probably the best brunch I’ve ever been to—not just because of the great company, but also because the hosts made some amazing dishes (I’m talking spinach + artichoke quiche, gooey cinnamon rolls, thinly sliced baked potatoes and more) for us to indulge in. And even though it was the last thing we needed, I decided to bring a little treat of my own: Strawberries + Cream Coffee Cake.

Harrison is a huge fan of coffee cake, but this was first time I ever made my own recipe from scratch. Fortunately, it couldn’t have been much easier (or more delicious), so there’s a pretty good chance I’ll play around with making more in the future.

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A few notes about the recipe: If you’re a fan of really dry, crumbly coffee cake, this may not be the recipe for you. Because it uses sour cream, canola oil and buttermilk, it’s extremely moist and cakey (which is a great thing in my opinion!). Also, if you’re using frozen strawberries rather than fresh, unthaw them just enough to be able to halve them, rather than letting them unthaw all the way. If you’re using fresh strawberries, the baking time may be quite a bit shorter (I only baked mine about 40 minutes total), so be sure to keep an eye on the cake while it’s in the oven.

And finally, I knew we were having other sweets at our brunch and didn’t want to go overboard (for the first time ever), so I chose not to make the vanilla icing that goes with the recipe. If you want to up the sweetness factor, though, you can check out the icing recipe over at Averie Cooks.

Take a look at the cake recipe below, and enjoy!

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Strawberries + Cream Coffee Cake

Yield: One 9-inch cake (via Averie Cooks)

1 large egg

1 cup granulated sugar

1 cup all-purpose flour

1/2 cup sour cream

1/4 cup buttermilk

1/4 cup canola or vegetable oil

1 1/2 teaspoons vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Pinch salt, to taste

1 1/4 cups frozen or fresh strawberries, halved and loosely packed

2 to 3 tablespoons turbinado sugar, for sprinkling (or 2 additional tablespoons granulated sugar)

1. Preheat oven to 400 F. Spray a 9-inch cake or square pan with floured cooking spray, or grease and flour pan.

2. In large bowl or bottom of stand mixer, combine first 10 ingredients (through salt) and mix on medium-high speed until smooth and combined.

3. Transfer batter to prepared pan. Arrange strawberry slices uniformly over top of batter, then evenly sprinkle with 2 to 3 tablespoons sugar.

4. Bake for 30 minutes, then lower oven temp to 375 F. Bake for another 20 to 25 minutes, until golden and center is set.

5. Transfer pan to wire rack to cool for 10 minutes, then remove cake from pan and allow to cool completely on wire rack.

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4 thoughts on “Strawberries + Cream Coffee Cake

    • Thanks, Juliana! And if you’re not feeling strawberries one day, you can always switch it out for another seasonal fruit like blueberries, blackberries or something else altogether!

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