Nothing says “weekend indulgence” quite like a slice of strawberry coffee cake with a crumb topping. This delightful treat combines the sweetness of fresh strawberries with the comforting warmth of a classic coffee cake. Perfect for brunch gatherings or a cozy afternoon snack, this cake will quickly become a household favorite.
The origins of coffee cake date back to 17th-century Europe where it was a staple accompaniment to coffee. Adding strawberries and a crumb topping gives it a modern twist, making it irresistible. I love how the juicy strawberries blend with the buttery crumbs, creating a perfect balance of flavors and textures. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is straightforward and rewarding.
Ingredients
Below are the ingredients you’ll need to make this delicious strawberry coffee cake with a crumb topping. Ensure to have all items at hand before you begin.
Cake
- 1 ½ cups all-purpose flour, sifted
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk, room temperature
Crumb Topping
- ¾ cup all-purpose flour, sifted
- ⅓ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice, fresh
With these ingredients ready, you’ll be all set to create a delightful strawberry coffee cake that will impress everyone.
Tools and Equipment
To ensure that your strawberry coffee cake with crumb topping comes out perfectly, it’s essential to use the right tools and equipment. Here’s a breakdown of what you’ll need.
Best Pan for Coffee Cake
For this recipe, I recommend using a 9-inch round springform pan. The springform design allows for easy removal of the cake, ensuring that the beautiful strawberry and crumb layers stay intact.
Mixing Bowls
You’ll need at least two mixing bowls: one for the dry ingredients and one for the wet ingredients. Medium-sized bowls made of glass or stainless steel are ideal for this purpose.
Electric Mixer
An electric mixer, either a stand mixer or a hand mixer, is essential for creaming the butter and sugar together. This step is crucial for achieving a light and fluffy texture in the cake.
Measuring Cups and Spoons
Accurate measurements are key to baking success. Ensure you have a set of measuring cups and spoons on hand to measure out your dry and wet ingredients precisely.
Rubber Spatula
A rubber spatula is indispensable for scraping down the sides of your mixing bowls and for folding in the strawberries gently without crushing them.
Sifter
Sifting the flour and other dry ingredients helps to aerate them, making your cake lighter. A hand-held sifter or a fine-mesh strainer will do the trick.
Cooling Rack
A cooling rack is necessary for allowing your cake to cool evenly. It prevents the bottom from becoming soggy by allowing air to circulate around the cake.
Parchment Paper
Lining the bottom of your springform pan with parchment paper ensures that the cake does not stick to the pan, making removal even easier.
Knife and Cutting Board
A sharp knife and a sturdy cutting board will help in slicing the strawberries evenly, an important step for distributing the fruit throughout the cake.
Directions
Prep
- Start by preheating your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease it.
- Wash and hull 1 cup of fresh strawberries. Slice them thinly and set them aside.
Make the Crumb Topping
- In a medium-sized mixing bowl, combine 2/3 cup of granulated sugar, 1 cup of all-purpose flour, and 1/2 teaspoon of cinnamon.
- Add 1/2 cup of unsalted butter, cut into small cubes. Use a pastry cutter or your fingertips to blend the mixture until it forms coarse crumbs.
Prepare the Cake Batter
- In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- In a separate bowl, whisk together 1/2 cup of milk, 1/4 cup of vegetable oil, 1 large egg, and 1 teaspoon of vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
Assemble the Cake
- Spread half of the cake batter evenly in the prepared pan. The batter will be thick.
- Arrange the sliced strawberries over the batter, ensuring even distribution.
- Pour the remaining cake batter over the strawberries and gently spread it out.
- Sprinkle the crumb topping evenly over the top.
- Bake the cake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Transfer it to a cooling rack to cool completely.
- Once cooled, slice and serve your delicious strawberry coffee cake with crumb topping. Enjoy!
Tips for Success
Making the perfect strawberry coffee cake with crumb topping requires a few helpful tips to ensure the best results.
Picking Fresh Strawberries
When selecting strawberries, I always choose berries that are bright red and firm to the touch. Avoid any that have soft spots or are overly mushy. Fresh, high-quality strawberries enhance the cake’s flavor and texture, ensuring a delightful bite in every slice.
Ingredient Substitutions
If you find yourself missing an ingredient, don’t worry. For a dairy-free version, substitute the milk with almond or coconut milk. If you need a gluten-free option, use a 1:1 gluten-free flour blend in place of all-purpose flour. You can also use brown sugar instead of granulated sugar for a richer flavor.
Expert Baking Tips
To ensure the crumb topping stays crunchy and doesn’t sink into the cake, I recommend chilling it in the refrigerator while you prepare the batter. Also, to avoid overmixing the batter, mix just until the ingredients are combined. Lastly, allow the cake to cool in the pan for at least 20 minutes to set the crumb topping before transferring it to a wire rack to cool completely.
Adhering to these tips will help you achieve a strawberry coffee cake with impeccable flavor and texture.
Storage and Freezing
Proper storage and freezing are crucial for keeping your strawberry coffee cake fresh and delicious. Follow these steps to maintain the cake’s texture and flavor.
Leftovers
Store any leftover strawberry coffee cake in an airtight container at room temperature for up to two days. To extend its freshness, refrigerate the cake for up to five days. Ensure the container is sealed tightly to keep the cake moist and the crumb topping crunchy. If you prefer, you can cover the cake tightly with plastic wrap and aluminum foil.
Make Ahead
To prepare the strawberry coffee cake in advance, bake the cake as instructed and let it cool completely. Once cooled, wrap the cake tightly in plastic wrap and place it in an airtight container or use a resealable plastic bag. You can store it in the refrigerator for up to five days or freeze it for up to three months. To serve, let the cake thaw in the refrigerator overnight, then bring it to room temperature before enjoying. For a fresh-baked experience, warm individual slices in the oven at 300°F for about 10 minutes.
Conclusion
Creating a strawberry coffee cake with a crumb topping is a delightful experience that brings together simplicity and sophistication. Whether you’re a novice baker or an expert in the kitchen this recipe is designed to be approachable and rewarding. By following the steps and tips provided you’ll achieve a cake that’s not only visually appealing but also bursting with flavor and texture. Remember to store and freeze any leftovers properly to enjoy this treat for days to come. Happy baking!