Strawberry Coffee Cake

This strawberry coffee cake recipe is adapted from the Magnolia Home coffee cake but using fresh strawberries, no nuts, and a different crumble recipe, and with enough batter to fill only a 9x9. I hope that you enjoy this variation on a delicious recipe.

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Ingredients:

For the cake:

1.25 cups all-purpose flour

.75 tsp baking powder

1 tsp salt

.5 tsp baking soda

.75 cup granulated sugar

8 tablespoons (1 stick) butter, at room temperature

1 large egg

1.5 tsp pure vanilla extract

.5 cup full-fat Greek yogurt, at room temperature

1.5 cups of strawberries, thinly sliced

For the crumble:

4 tbsp (.5 stick) butter, cut into chunks

.75 cups flour

.5 cup brown sugar

1 tsp cinnamon

.5 tsp salt

For the glaze:

.5 cups powdered sugar

Start with .5 cups of milk, add more until at your desired consistency

Let's Assemble!

Essential Equipment

My stand mixer is the Kitchen Aid artisan stand mixer. I use it so often for baking, mixing dips, and even shredding chicken.

I got my gorgeous vintage pyrex bowls as a wedding present. I have found a few sets in good condition on Ebay and Etsy.

My 9x9 baking dish is the Le Creuset San Francisco square baking dish. It is so nice and high quality.

I got the ingredients for this recipe from my local Vons! Very accessible ingredients.

For the cake:

Preheat the oven to 350° F.

Butter a 9x9 baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.

For the cake, whisk together the flour, baking powder, salt, and baking soda in a medium bowl.

In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer) mix the sugar and butter on medium speed until light and fluffy, about 3 minutes.

Mix in the eggs, one at a time, scraping down the bowl as necessary.

Add in the vanilla and mix until combined.

Add half of the dry ingredients, then the greek yogurt, and then the remaining flour mixture, mixing until just combined.

Transfer the batter to the 9x9 pan and spread it to cover the bottom of the pan. Top with the strawberry slices

Sprinkle the crumble mixture evenly over the top. Bake the cake until a toothpick inserted into the center comes out clean, 45-50 minutes.

Let cake cool completely for 45 minutes to 1 hour before cutting it with a sharp knife.

For the crumble:

For the crumble, whisk together the flour, brown sugar, cinnamon, and salt in a medium bowl.

Add the butter and mix it in with a fork until evenly moistened.

For the glaze:

Add the powdered sugar to a small bowl, add milk and whisk until smooth.

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!