Weekends are so much more enjoyable when you start them with something amazing for breakfast. You suddenly have a reason to linger over the paper, make a second pot of coffee, and delay your trip to the hardware store. What more could you ask for?
This weekend it’s an ultra-moist strawberry coffee cake smothered in a ridiculously good, I-want-to-pick-it-all-off-and-eat-it-right-now almond crumb topping. It goes together quickly and depending on how many people you choose to share it with, it might be around long enough to perk up your back-to-reality Monday morning breakfast.
‘Nuff said. Let’s bake.
We’ll start with the best part, the almond crumbs. Melt some butter. Mix flour and sugar with a spoonful of cinnamon and a pinch of salt. Stir the butter in and add a cup of sliced almonds. Don’t forget to sample–quality control is a duty that should never be overlooked.
Okay, step away from the bowl of pure, buttery deliciousness. It’s time to make the rest of the cake.
Quarter a bunch of strawberries and set them aside while you make the cake batter. Cream butter and sugar. Whisk together flour, soda, powder, and salt. Mix sour cream or yogurt with an egg, lemon zest, and a splash of vanilla. Add a third of the dry ingredients to the creamed butter, followed by half of the wet. Repeat and finish up with the remaining dry ingredients.
Now we assemble. Butter and flour a springform pan. I line mine with parchment, for good measure. Spread 2/3 of the batter in the pan. Scatter half of the strawberries over the top. Spread the rest of the cake batter right over the strawberries and sprinkle the remaining berries right on top. Cover with the almond crumb and bake. It’ll take longer than you had hoped–the thick crumb layer insulates the cake, but don’t fret, it’ll be worth the wait.
Cool for as long as you can bear. Dig in and dig a relaxed start to what’s going to be a great weekend.
- 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
- Preheat oven to 350°. Butter and flour a springform pan.
- 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.
- 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.
- 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.