Strawberry Coffee Cake

15
Ingredients

15m
Prep Time

45m
Cook Time

1h
Ready In

Recipe: #43214

July 17, 2024

Categories: Desserts, Cakes

recipe by:
Humphrey

"I didn’t create this recipe, but I don’t know where it came from. I have been making it for 35 years and it’s still the best coffee cake that I’ve ever had."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (120 g)
Calories 305.7
Total Fat - 14.5 g
Saturated Fat - 8.3 g
Cholesterol - 107.4 mg
Sodium - 239.5 mg
Total Carbohydrate - 39.9 g
Dietary Fiber - 3.1 g
Sugars - 21.8 g
Protein - 6.3 g
Calcium - 56.1 mg
Iron - 1.3 mg
Vitamin C - 2.7 mg
Thiamin - 0.1 mg

Step 1

Preheat your oven to 350° F and grease and flour a 9 x 9 inch pan.

Step 2

Heat the strawberries, sugar and cornstarch over medium heat, stirring until it is thick and bubbling. Set aside to cool.

Step 3

Put the flour, sugar and butter in a food processor and pulse until you get fine crumbs. Remove 1/2 cup of the crumbs and set them aside.

Step 4

To the crumbs in the food processor, add baking powder, baking soda, salt, egg, buttermilk and vanilla extract. Pulse just until everything is good and moist but don't over mix. The batter will be very sticky.

Step 5

Using floured fingers, (you can also sprinkle a little flour over the top of the batter while you press it out), press 2/3 of the batter into the prepared pan, pushing the batter evenly across the bottom and one inch up the sides of the pan.

Step 6

Once you have the batter spread out and pushed up on the edges, gently pour in the fruit filling and spread it around the bottom.

Step 7

With the reserved 1/3 of the batter, use a spoon to place small pieces in an irregular pattern on top of the fruit. Be careful not to push the batter pieces down into the fruit, you want them on top as much as possible. Finally, sprinkle the reserved crumbs over everything.