Crumb Topped Strawberry Coffee Cake Recipes

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STRAWBERRY COFFEE CAKE



Strawberry Coffee Cake image

Strawberry Coffee Cake is a tender breakfast cake loaded with fresh strawberries and topped with a buttery cinnamon sugar streusel topping -- the perfect pairing with a cup of coffee!

Provided by Rebecca Hubbell

Categories     Breakfast

Time 1h55m

Number Of Ingredients 13

¼ cup unsalted butter (softened)
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour (spooned and leveled)
2 teaspoon baking powder
½ teaspoon kosher salt
½ cup buttermilk
1 cup fresh strawberries (quartered)
½ cup granulated sugar
½ cup all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons salted butter (melted)

Steps:

  • Preheat over to 350°F and line a 9x9-inch baking pan with parchment paper.
  • Cream together the butter and sugar in a mixing bowl.
  • Beat in the egg and vanilla. The mixture may be a bit lumpy, that's okay.
  • Combine flour, baking powder, and salt in a separate bowl.
  • Slowly add buttermilk and flour mix, alternating between until incorporated in the butter mix.
  • Gently fold in the strawberries with a rubber spatula.
  • Pour the batter into the prepared baking pan.
  • In a mixing bowl, beat topping ingredients until fully combined.
  • Sprinkle the topping over the top of the batter and bake for 30 to 40 minutes until the top is golden brown and a toothpick comes clean from the center of the cake.
  • Allow the coffee cake to cool in the pan for about 1 hour before cutting. This gives the coffee cake time to finish setting up.

Nutrition Facts : Calories 312 kcal, Carbohydrate 52 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 186 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving

CINNAMON CRUMB COFFEE CAKE



Cinnamon Crumb Coffee Cake image

This cinnamon coffee cake recipe is moist, buttery, and full of cinnamon flavor. This is the best recipe for cinnamon crumb cake out there!

Provided by Jacqueline

Categories     Breakfast     Dessert

Time 1h5m

Number Of Ingredients 16

1 stick butter (softened)
3/4 cup sugar
1 tsp vanilla
1 egg
2 cups flour
2 tsp baking powder
pinch salt
3/4 cup milk
3 tablespoons butter (softened)
1 tablespoon cinnamon
1/2 cup flour
1/2 cup packed brown sugar
5 tablespoon butter (softened)
3/4 cup flour
1/2 cup packed brown sugar
1 tablespoon cinnamon

Steps:

  • Preheat the oven to 350F.
  • In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.
  • In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.
  • To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
  • To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form (You can cut in with forks or a pastry cutter, but I am not patient enough for that!).
  • Grease a 9x9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).
  • Sprinkle the topping over the top and press lightly so it adheres.
  • Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on wire rack before serving.

CRUMB-TOPPED RASPBERRY COFFEE CAKE



Crumb-Topped Raspberry Coffee Cake image

Raspberries are abundant at our summer home nearby Aziscohos Lake. So I developed this recipe to share the bounty with our guests. The pretty crumb-topped cake's fruity flavor really shines through. -Marian Cummings, West Paris, Maine

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 11

1 cup plus 3 tablespoons sugar, divided
1/4 cup cornstarch
3 cups fresh or frozen unsweetened raspberries
2 cups biscuit/baking mix
2/3 cup 2% milk
2 large eggs
2 tablespoons canola oil
TOPPING:
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup sugar
1/4 cup cold butter, cubed

Steps:

  • Preheat oven to 350°. In a large saucepan, combine 1 cup sugar and cornstarch. Add raspberries; bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Remove from heat; cool. , Meanwhile, combine biscuit mix, milk, eggs, oil and remaining sugar. Spread two-thirds of biscuit mixture into a greased 13x9-in. baking pan. Top with raspberry mixture, followed by remaining biscuit mixture. , For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes.

Nutrition Facts : Calories 320 calories, Fat 11g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 421mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.

FRESH STRAWBERRY COFFEE CAKE



Fresh Strawberry Coffee Cake image

Wonderful white coffee cake is topped with fresh strawberry and crumb topping.

Provided by Sue Walker

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12

¼ cup butter
¾ cup white sugar
1 egg
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup milk
1 ½ cups thinly sliced strawberries
½ cup all-purpose flour
½ cup white sugar
¼ cup butter, softened
¼ cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
  • Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
  • Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
  • Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Nutrition Facts : Calories 248.9 calories, Carbohydrate 39.7 g, Cholesterol 36.6 mg, Fat 9 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 344.5 mg, Sugar 22.9 g

CRUMB-TOPPED STRAWBERRY COFFEE CAKE



Crumb-Topped Strawberry Coffee Cake image

"With two busy children, I like to have recipes that get me out of the kitchen fast," notes Rose Palsgrove of Piqua, Ohio. "Our neighboring town hosts a strawberry festival every June, so strawberry recipes are popular in our area. This one is simple and delicious. Serve it warm.

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
2 tablespoons butter, melted
1-1/2 cups sliced fresh strawberries
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
1/4 cup chopped pecans, optional

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries., For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries., Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 254 calories, Fat 9g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 312mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

STRAWBERRY COFFEE CAKE WITH COCOA CRUMBS



Strawberry Coffee Cake with Cocoa Crumbs image

Fresh strawberries hide in the sour cream coffee cake batter for a sweet surprise upon cutting into. The cocoa crumb topping adds a nice balance.

Provided by Food Network Kitchen

Time 1h50m

Yield 8 servings

Number Of Ingredients 16

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
3 tablespoons cocoa powder
1 teaspoon ground cinnamon
Pinch fine salt
5 tablespoons unsalted butter, at room temperature
1 stick unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups fresh chopped strawberries

Steps:

  • For the crumb topping: Combine the flour, brown sugar, cocoa powder, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the strawberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.
  • For the glaze: When the cake is cool, whisk the confectioners' sugar and milk together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

STRAWBERRY BASIL COFFEE CAKE



Strawberry Basil Coffee Cake image

Provided by Giada De Laurentiis

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 20

1 cup packed brown sugar
1 cup all-purpose flour
1/4 cup slivered almonds
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted and cooled slightly
Nonstick cooking spray, for the baking dish
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup sour cream, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
3 large eggs, at room temperature
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups whole milk, at room temperature
1 teaspoon lemon zest
2 1/2 cups diced strawberries
3 tablespoons chopped fresh basil

Steps:

  • For the crumb topping: In a medium bowl, mix together the brown sugar, flour, almonds and salt. Add the butter and stir to combine until the mixture is evenly moistened and crumbs form. Set aside.
  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
  • In a large bowl, combine the butter, brown sugar and granulated sugar. Using a handheld mixer on medium speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the sour cream, vanilla, salt and eggs. Beat on medium to combine. Add 1 1/2 cups of the flour, the baking powder and baking soda. Mix again until smooth, about 1 minute. Add the milk and mix again until smooth. Add the remaining 2 cups of flour and the lemon zest and fold with a rubber spatula, being careful not to overmix. Pour the batter into the prepared baking dish and sprinkle evenly with the strawberries and basil.
  • Top with the crumb topping and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

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  • For the cake, split and scrape the vanilla bean. Whisk together flour, baking powder, salt, and vanilla bean seeds. In a separate bowl or the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in flour mixture until combined.
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