Fresh Strawberry Coffee Cake. Cooking with fresh fruit is something I love doing. Today I am sharing a recipe for Fresh Strawberry Coffee Cake using some of the first strawberries of the season from our local fruit stand.
Not long ago, I was going through some old recipes I had collected. There was a ripped out a page of a magazine for an Orange Coffee Cake. I am not sure if I had tried the recipe before or not. I doubt I have since I don't have any handwritten notes on it. Unfortunately, the name of the magazine is missing on the page I have. However, the recipe was submitted by a reader. Thank you, Mildred, for your inspiring recipe.
Feeling inspired by the old recipe and the recently purchased strawberries, I put together this yummy coffee cake.
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I love the time of year that I can buy strawberries from our favorite little mom and pop fruit stand. The berries are so sweet and juicy. On this occasion, I decided to try them in a coffee cake, so I adjusted the ingredients and made a few other changes, and came up with this recipe. for Fresh Strawberry Coffee Cake.
I baked it in a springform pan. Using a glass or metal baking dish would also work just fine.
Most of the strawberries sank to the bottom. Next time I will remember to dust the berries with flour before stirring them in to help prevent this.
Great texture and flavor. The crumb topping is amazing! This Fresh Strawberry Coffee Cake was a big hit and worth adding to our recipe collection.
2 cups All-Purpose Flour plus about 1 Tablespoon for dusting berries
½ cup Sugar
½ teaspoon Salt
2 teaspoons Baking Powder
½ cup Milk
½ cup Orange Juice
⅓ cup Canola Oil
½ teaspoon Vanilla
2 cups Strawberries, sliced
1 tablespoon Flour, for dusting berries
⅓ cup Sugar
¼ cup Flour
A couple dashes Cinnamon
2 Tablespoons Butter, cut into small pieces
How to prepare this coffee cake
In a large bowl mix together the flour, sugar, baking powder and salt.
Next, add the milk, orange juice, canola oil, egg, and vanilla. Mix until combined.
Toss the strawberries with a little bit of flour and stir. Pour the batter into a 9" baking dish that has been sprayed with non-stick cooking spray.
Mix together the sugar, flour, cinnamon, and butter. Using fingers mix thoroughly until nicely blended and crumbly. Sprinkle the topping over the coffee cake.
Bake the Strawberry Coffee Cake in a 375-degree oven for 45 - 55 minutes. Cool slightly. Remove from springform pan if that is what you are using.
*I left small strawberries whole and sliced the rest in half. None of the berries I used were very big.
*Next time I will remember to dust the berries with flour before adding them to the batter. Hopefully, this will help lessen the number of berries that sank to the bottom.
FRESH STRAWBERRY COFFEE CAKE
- 2 cups All Purpose Flour
- ½ cup Sugar
- ½ teaspoon Salt
- 2 teaspoons Baking Powder
- ½ cup Milk
- ½ cup Orange Juice
- ⅓ cup Canola Oil
- 1 Egg
- ½ teaspoon Vanilla
- 2 cups Strawberries sliced
- 1 Tablespoon Flour for dusting berries
- ⅓ cup Sugar
- ¼ cup Flour
- A couple dashes Cinnamon
- 2 Tablespoons Butter cut into small pieces
- In a large bowl mix together the flour, sugar, baking powder and salt.
- Next, add the milk, orange juice, canola oil, egg, and vanilla. Mix until combined.
- Toss the strawberries with the 1 tablespoon of flour and stir. Pour the batter into a 9″ baking dish that has been sprayed with non-stick cooking spray.
- Mix together the sugar, flour, cinnamon, and butter. Using fingers mix thoroughly until nicely blended and crumbly. Sprinkle the topping over the coffee cake.
- Bake the coffee cake in a 375-degree oven for 45 – 55 minutes. Cool slightly. Remove from springform pan if that is what you are using.
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