Strawberry Coffee Cake
Ingredients:
1/2 cup of softened unsalted butter
1/2 cup of cane sugar
1/4 cup of brown sugar
2 eggs (room temp)
1 tsp of vanilla
1/2 cup of milk (room temp)
2 cups of all purpose flour
2 tsp of baking powder
1/4 tsp of salt
1/2 tsp of cinnamon
1 cup of strawberry jam
1/2 cup of freeze dried strawberries (crushed into mostly a powder)
Crumble topping
1 cup of brown sugar
2/3 cup of all purpose flour
2 tsp of cinnamon
1/2 cup of cold unsalted butter (cubed)
pinch of salt
Strawberry Vanilla Glaze
1/2 cup of powdered sugar
2 tbsp of milk
1/4 tsp of vanilla
2 tbsp of strawberry jam
Recipe:
Preheat your oven to 375F.
First, we’ll start by mixing together the crumb topping. Whisk together the brown sugar, all purpose flour, cinnamon, and salt. Mix in the butter using your hands until you have a crumbly mixture. Set aside.
In a large mixing bowl, beat together the butter, cane sugar, brown sugar, eggs, and vanilla using an electric hand mixer until smooth. Then, continue to mix and pour in the milk.
Then, still using the electric hand mixer to combine, add in the flour, salt, cinnamon, and baking powder. Mix until just combined and creamy—be careful not to overmix!
Transfer 2/3 of the batter to a 9x9 baking dish (greased and lined with parchment paper). Then, evenly layer the strawberry jam & freeze dried strawberries on top of the batter. Pour the rest of the batter on top. Evenly crumble the crumb topping to finish it off.
Transfer to the oven and bake for 55-60 minutes. Test it with a butter knife to make sure it’s done and let cool on a wire rack for 15 minutes.
Whisk together the strawberry vanilla glaze ingredients.
Then, remove the coffee cake from the dish and top with the strawberry vanilla glaze, slice, and enjoy!
