There are the days when you are eager to meet the world. Jumping out of bed, you are ready to greet the day.
Then there are most mornings. The ones where you slap the snooze button on your alarm clock, not even conscious of what you’re doing, while you pull the covers over your head, willing the world to allow you just a few more minutes of peace and quiet.
Mornings like that require a real pick-me-up. Something to make falling out of bed worthwhile. Something that turns your frown upside down. Something that gives you a reason to do it all just one more day. Something like Strawberry Coffee Cake with Cinnamon Streusel Topping.
It’s impossible not to let the sun shine through when you’re chowing down on this cinnamony-sweet cake, unsure of whether you’ve skipped right to dessert or been whisked away to heaven. Take a sip of coffee, chill out for a few minutes, and warm up to the idea of another day at the daily grind. You’ll have more waiting for you when you get home, to take the edge off.
Strawberry Streusel Coffee Cake
Ingredients
Streusel Topping
- 1/4 cup 4 Tbsp unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup all purpose flour
- 1 tsp ground cinnamon
Cake
- 1/4 cup 4 Tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 3/4 cup whole milk
- 2 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 2 cups all purpose flour
- 2 heaping cups sliced strawberries
Instructions
- Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9″ springform pan and set aside.
- In a medium mixing bowl, mix the streusel ingredients with a fork or pastry blender until there are pea-sized crumbs. Set aside.
- In the bowl of a stand up mixer, cream the butter and sugar for the cake. Add to it the egg, then the milk. Finally, mix in the dry ingredients until just blended. Remove from mixer and stir in the sliced strawberries. Pour and spread into the prepared springform pan. Sprinkle the streusel topping evenly over the surface.
- Place the springform pan on a baking sheet and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing the sides from the springform pan.
Oh my god, I love love love coffee cake. Wow, this one looks so perfect….Wish you were my neighbor. Sigh..
You know that if you were, I would gladly bring some over to you!
You’re absolutely right! That would go great with coffee in the morning (or any other time of day!!) I LOVE coffee cakes!
Unlike me (who will eat virtually ANY fruit), my hubs will ONLY eat strawberries in a “cooked” dish. This is perfect for him!
Ooooh, that’s tough. Strawberries don’t always cook/bake well. I bet he’ll like this, though! 😉
this looks amazing… i love the fruit combo with a crumble… really gorgeous shot.
Thank you! It’s really yummy, too! 🙂
oh myyyy, that looks like perfection! Such a divine looking crumb cake just packed with strawbs…yum! Im currently making a strawberry pie (for the first time, fingers crossed turns out!) and am on such a berry kick atm I am saving this lovely recipe for sure 🙂
Woman, this looks delicious! I wish I had some of that for breakfast tomorrow 😀
I was so afraid the strawberries would turn to mush but they held up beautifully. I wish I had some more! Maybe I can try making it with cherries…