Strawberry Almond Crumb Coffee Cake
Author: 
Recipe type: Breakfast, Brunch, Dessert, Baked Goods
Cuisine: American, Spring, Summer
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
I imagine this coffee cake would be excellent made with just about any fruit that's in season--blueberries, raspberries, peaches, plums, pears, etc. If using a different type of fruit, the baking time may need to be adjusted.
Ingredients
  • FOR THE CRUMB TOPPING
  • ¾ c. All-Purpose Flour
  • ½ c. Sugar
  • ½ tsp. Cinnamon
  • pinch of Salt
  • 6 Tbsp. Unsalted Butter, melted
  • ½ tsp. Almond Extract
  • 1 c. Sliced Almonds
  • FOR THE CAKE
  • 6 Tbsp. (plus more for the pan) Unsalted Butter, softened
  • ¾ c. Sugar
  • 2 Eggs
  • ¾ c. Sour Cream or Plain Greek Yogurt
  • ½ tsp. Vanilla Extract
  • zest of 1 Lemon
  • 1½ c. All-Purpose Flour
  • ¾ tsp. Baking Soda
  • ¾ tsp. Baking Powder
  • ½ tsp. Salt
  • 1½ c. Strawberries, quartered
Instructions
  1. Preheat oven to 350°. Butter and flour a springform pan.
  2. To make the crumb topping, combine flour, sugar, cinnamon, and salt in medium bowl. Add the almond extract to the melted butter and add the mixture to the dry ingredients. Stir until crumbs begin to form, then gently stir in the almonds. Set to the side while you prepare the cake batter.
  3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Whisk together the eggs, sour cream or yogurt, vanilla, and lemon zest in a small bowl. In another bowl, whisk together the flour, baking soda, baking powder, and salt. With the mixer on low, add about a third of the dry ingredients, followed by half of the wet ingredients. Repeat and finish with the remaining dry ingredients.
  4. Spread about ⅔ of the cake batter in the prepared pan. Scatter about half of the strawberries. Spread the remaining cake batter over the strawberries and scatter the remaining strawberries on top. Evenly sprinkle the almond crumbs over the strawberries. Bake until a tester inserted in the center comes out clean, about 1 hour and 5 minutes. Cool on a rack for 20 minutes before serving.
Notes
When I use with a springform pan, I always place an empty baking sheet on the rack below to catch any potential leaks because it's always better to wake up your boyfriend/girlfriend/children/spouse with the sweet scent of freshly baked coffee cake rather than the ringing of a smoke detector.
Recipe by strawberryplum at http://www.strawberryplum.com/strawberry-almond-crumb-coffee-cake/