Description
This Fresh Strawberry Coffee Cake features a moist and tender crumb studded with juicy diced strawberries, topped with a buttery streusel crumble and finished with a sweet lemon glaze. Perfect for breakfast, brunch, or an afternoon treat, this delightful cake combines fruity freshness with rich textures and a hint of citrusy sweetness.
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter (2 sticks), room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups sour cream
- 2 cups fresh strawberries, diced
Streusel Topping
- 1/3 cup light brown sugar
- 2/3 cup all-purpose flour
- 1/3 cup butter, softened but not melted
Lemon Glaze
- 1 to 1 1/4 cups powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick baking spray and set aside to ensure easy removal of the cake.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- Cream butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the room temperature butter with the light brown and granulated sugars until the mixture is smooth and creamy.
- Add eggs and flavorings: Add the eggs one at a time while mixing on low speed to incorporate fully. Then add the vanilla extract and sour cream, blending gently on low speed.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. Stop occasionally to scrape down the sides of the bowl. Mix until the batter is smooth.
- Fold in strawberries: Gently fold the diced fresh strawberries into the batter by hand, ensuring they are evenly distributed.
- Pour batter into pan: Pour the prepared batter into the sprayed 9-inch springform pan, spreading it out evenly.
- Prepare streusel topping: In a separate bowl, combine the softened butter, light brown sugar, and flour. Mix with a fork or your fingers until the mixture resembles coarse crumbs.
- Add streusel to batter: Evenly sprinkle and crumble the streusel topping over the surface of the cake batter.
- Bake the cake: Bake in the preheated oven for about 1 hour and 15 minutes, or until the cake is set and golden brown. To test doneness, gently move the pan – if the batter jiggles, it needs more time. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Cool and remove from pan: Remove the cake from the oven and let it cool for about 15 minutes before carefully removing the sides of the springform pan.
- Make and drizzle glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Drizzle the glaze evenly over the cooled cake.
Notes
- Use room temperature butter and eggs for better mixing and cake texture.
- Fresh strawberries add juiciness; avoid frozen as they release too much moisture.
- The glaze can be adjusted by adding more powdered sugar for thicker consistency or more lemon juice for a thinner drizzle.
- Ensure the cake is fully baked before removing from the oven as underbaked cake can collapse.
- Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
