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–+ servings
Strawberry Coffee Cake on blue and white china
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Strawberry Coffee Cake

Buttery sweet coffee cake layered with juicy strawberries and topped with a crunchy, pecan and brown sugar topping adds up to a dessert that you'll want to make all summer long.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 390kcal

Ingredients

Filling Ingredients

  • 16 ounces fresh strawberries washed, stems removed,and quartered
  • 1 tablespoon fresh lemon juice
  • ½ cup sugar
  • 2 tablespoons cornstarch

Cake Ingredients

  • ½ cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounces sour cream
  • 1 teaspoon almond extract

Topping Ingredients

  • ¾ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ cup chopped pecans

Instructions

Filling Instructions

  • Combine the strawberries with ½ cup of sugar, lemon juice, and cornstarch in a medium-sized pot. Cook over medium heat until thickened, about 3-4 minutes. Remove from the heat and let the sauce cool to room temperature.

Topping Instructions

  • In a small bowl, combine the brown sugar, pecans, and cinnamon. Mix with a fork and set aside.

Cake Instructions

  • Preheat the oven to 350℉. Grease a 10-inch pan with butter or line it with parchment paper. Combine the butter and 1 cup of sugar in a large bowl and beat with an electric mixer until fluffy. Add the eggs, one at a time, beating well between each egg.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the wet ingredients and beat to combine.
  • Add the sour cream and almond extract and beat again. Add the remaining dry ingredients and beat once more, just until combined.
  • Spread half of the batter in the prepared pan. Spoon the strawberry sauce over the batter and spread evenly to the edges of the pan.
  • Drop the remaining batter by spoonfuls over the strawberry sauce. Spread gently with a knife to cover most of the strawberry sauce. Sprinkle the topping over the cake.
  • Bake for 50 minutes. Remove from the oven and cool completely before slicing.

Nutrition

Calories: 390kcal | Carbohydrates: 60g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 306mg | Potassium: 156mg | Fiber: 2g | Sugar: 41g | Vitamin A: 401IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 2mg