Fluffy and golden coffee cake layered with a strawberry ribbon and cinnamon crumble! Serve topped with fresh strawberries for the best weekend breakfast or brunch. Recipe by Laura Kasavan of Tutti Dolci.
Strawberry Crumble Coffee Cake
Yield: 1 9" Cake
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- Stand mixer, paddle attachment, springform pan
- 2 1/2 cups fresh strawberries sliced
- 1/2 cup sugar
- 2 tsp fresh lemon zest
- 1/2 tsp fresh lemon juice
- 2/3 cups flour
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 5 Tbsp unsalted butter melted
- 1/3 cup pecans finely chopped
- 2 cups flour
- 1 1/2 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp unsalted butter at room temperature
- 1 cup sugar
- 2 tsp vanilla extract
- 2 large eggs plus 1 egg yolk at room temperature
- 1 1/4 cups full fat Greek yogurt at room temperature
- 1/3 cup low-fat buttermilk at room temperature
- 1 Tbsp unsalted butter melted
- 1/8 tsp salt
- 1 tsp vanilla extract
- 3/4 cup powdered sugar sifted
- 2 Tbsp milk
- Preheat oven to 350°F and butter and flour a 9-inch springform pan.
- For the strawberry ribbon, combine sliced strawberries, sugar, lemon zest, and lemon juice in a medium heavy saucepan.
- Bring to a rapid boil over medium heat and cook for 15-20 minutes, stirring frequently, until strawberries are broken down and mixture is the consistency of preserves and coats the back of a spoon.
- Remove from the heat and pour into a glass jar. Let cool to room temperature before using.
- For the crumble topping, whisk together flour, sugar, brown sugar, cinnamon, and salt in a medium bowl.
- Add melted butter and mix in with a fork until completely incorporated and mixture is crumbly. Stir in pecans. Chill until ready to use.
- For the cake, whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter, sugar, and vanilla in a separate large mixer bowl at medium speed until light and fluffy.
- Add eggs and yolk one at a time and beat well.
- Combine Greek yogurt and buttermilk in a small bowl.
- Reduce speed to low and add flour mixture in three additions, alternating with yogurt mixture (begin and end with flour mixture).
- Spoon half the batter into prepared pan and smooth with an offset spatula. Tap pan sharply to even out the batter.
- Drop spoonfuls of strawberry sauce over the batter.
- Spoon remaining batter into the pan and carefully smooth into an even layer. Tap pan sharply to reduce air bubbles.
- Drop spoonfuls of strawberry sauce over the top of the batter and sprinkle evenly with chilled crumble.
- Bake for 45 minutes, then tent with foil to prevent over-browning.
- Continue baking another 20 to 30 minutes (for a total of 65 to 75 minutes) or until topping is golden, cake springs back to the touch and a tester emerges with a few crumbs attached.
- Transfer to a wire rack and let cool for 20 minutes before removing sides from pan; cool for at least 1 hour before serving.
- For the glaze, whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over coffee cake and let set before serving with fresh strawberries.
- Store baked coffee cake at room temperature for up to 2 days, or wrap well and refrigerate. Reheat coffee cake in a warm oven (300°F) before serving.
Make ahead: Strawberry ribbon and crumble topping can be made 1-2 days in advance and refrigerated until ready to use.
2 Comments on “Strawberry Crumble Coffee Cake”
LoriSeptember 3, 2020 at 8:44 am
Laura’s recipes are the best. I can not wait to make this
CA StrawberriesSeptember 10, 2020 at 10:50 am