FRESH STRAWBERRY COFFEE CAKE
A delicious coffee cake using fresh strawberries with a crisp crumb topping. Perfect for breakfast, snack or dessert.
Ingredients
- 2 cups All Purpose Flour
- 1/2 cup Sugar
- 1/2 teaspoon Salt
- 2 teaspoons Baking Powder
- 1/2 cup Milk
- 1/2 cup Orange Juice
- 1/3 cup Canola Oil
- 1 Egg
- 1/2 teaspoon Vanilla
- 2 cups Strawberries sliced
- 1 Tablespoon Flour for dusting berries
CRUMB TOPPING
- 1/3 cup Sugar
- 1/4 cup Flour
- A couple dashes Cinnamon
- 2 Tablespoons Butter cut into small pieces
Instructions
- 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.
Notes
*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 toss the berries with flour before adding and putting on the crumb topping. Hopefully, this will help lessen the number of berries that sank to the bottom.