Recipe: Strawberry Crumb Coffee Cake


What You Need:


1 tsp. plus ¾ c. unsalted butter, at room temperature

4 c. strawberries, hulled and sliced

1 ½ c. granulated sugar

3 tbsp. fresh lemon juice

2 tbsp. cornstarch

¼ c. water

3 large eggs

4 c. bleached all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

¾ tsp. ground cinnamon

¼ tsp. salt

1 ½ c. buttermilk

1 tsp. vanilla extract

½ c. firmly packed light brown sugar

1 c. confectioner’s sugar

2 tbsp. milk




  1. Preheat the oven to 350 degrees.
  2. Grease a 10×2 in. round cake pan with 1 tsp. butter.
  3. In a medium-sized saucepan, combine ½ c. granulated sugar, strawberries, and lemon juice. Bring the mixture to a boil and cook for three minutes.
  4. In a small bowl, dissolve the cornstarch in water. Add to the strawberry mixture and cook, stirring until it thickens. Remove from heat and let cool completely.
  5. In a large mixing bowl cream ¼ lb. of butter with the 1 c. granulated sugar. Add eggs one at a time, beating well after each addition.
  6. Into a medium bowl, sift 3 1/3 c. of flour, baking powder, baking soda, ½ tsp. cinnamon and salt.
  7. Add flour mixture, buttermilk, and vanilla to the butter mixture and beat until everything is incorporated.
  8. In another bowl, combine 1/4 c. butter, ½ c. flour, the brown sugar, ¼ tsp. cinnamon. Using your hands, combine until it resembles fine crumbs.
  9. Spread half of the batter in the prepared pan. Spread the strawberry mixture over the batter. Dropping heaping spoonfuls of the remaining batter over the mixture, about 1 in. apart. Sprinkle the crumb mixture evenly over the surface.
  10. Put the cake pan on a baking sheet and bake until golden brown, about 40-50 minutes.
  11. Remove from the oven and let cool slightly.

In a bowl, whisk together confectioner’s sugar, cane syrup, and milk until smooth. Drizzle


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