Strawberry Almond Coffee Cake Recipes

DELICIOUS STRAWBERRY ALMOND COFFEE CAKE - A GUILT FREE INDULGENCE!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
• Mix strawberries and 3 tablespoons brown sugar together in a bowl.
• Mix flour, 1/3 cup brown sugar, baking powder, baking soda, and salt in a separate large bowl. Whisk yogurt, melted butter, vanilla extract, and egg in a third bowl. Stir yogurt mixture, alternating with milk, into flour mixture until just moistened. Spoon 2/3 of the batter into the prepared pan; spread strawberry mixture evenly over batter. Top with remaining batter. Sprinkle almonds over batter.
• Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let cool in pan atop a wire rack for 10 minutes. Run a knife around the edge of the pan before transferring cake to a serving platter.

STRAWBERRY ALMOND POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
• For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
• Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
• For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.

SWEET STRAWBERRY ALMOND COFFEE CAKE

Steps:

• In large saucepan, combine cornstarch and strawberries until blended.
• Bring to a boil over medium heat, stirring constantly.
• Cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in cinnamon and almond extract, set aside.
• In large bowl, combine flour and sugar.
• Cut in butter until mixture is crumbly.
• Set aside 1/2 cup for topping.
• Add baking powder, baking soda and salt to the remaining flour mixture.
• Stir in buttermilk and egg until moistened.
• Spread 1 1/2 cups of batter into a greased 8-inch square baking dish.
• Carefully spread with the strawberry mixture.
• Drop remaining batter by tablespoonfuls over strawberry mixture.
• Sprinkle with reserved crumb mixture.
• Bake at 350 degrees for 35-40 minutes or until golden brown.
• Cool on a wire rack.

STRAWBERRY ALMOND COFFEE CAKE

Steps:

• Grease and flour (or spray with non-stick) a 10 inch fluted tube pan (bundt pan).
• In a mixing bowl, cream together the butter and sugar.
• Add the eggs and mix well.
• Combine the flour, baking powder and baking soda then add to the creamed mixture alternately with the sour cream.
• Beat in the almond extract.
• Gently fold in the strawberries.
• Spoon half of the batter into the prepared pan.
• Combine the filling ingredients and sprinkle half over the batter.
• Top with remaining batter and then finish off with the filling.
• Bake at 350 F for 50-60 minutes or until pick inserted in center comes out clean.
• Cool for 15-20 minutes before removing from the pan to a wire rack. Then let cool completely before serving.
• To glaze or not to glaze -- that is up to you. Just make sure you use glaze after the cake has cooled completely. (1 c confectioner's sugar to 1-2 tbls of low fat milk).