Strawberry Almond Coffee Cake
Indulge in the delightful harmony of flavors with this Strawberry Almond Coffee Cake, a perfect treat for brunches, dessert tables, or cozy coffee breaks. Featuring tender, buttery cake infused with the richness of sour cream, this recipe highlights juicy, fresh strawberries folded into the batter for a burst of fruity sweetness. The cake is crowned with an irresistible almond crumble topping that's a heavenly blend of sliced almonds, brown sugar, cinnamon, and a touch of butter for a golden, crunchy finish. Ready in just over an hour and made with pantry staples, this easy-to-follow recipe creates a moist, crowd-pleasing cake with layers of texture and flavor. Serve it warm or at room temperature for a sweet, nutty bite that pairs perfectly with your favorite cup of coffee.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1.5 cups fresh strawberries, diced
- 0.5 cup sliced almonds
- 0.75 cup light brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter (for topping)
- 0.25 cup all-purpose flour (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a large bowl, mix the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Cut in the unsalted butter (1/2 cup) using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate medium bowl, whisk together the eggs, sour cream, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the diced strawberries, being careful not to crush them.
Spread the batter evenly into the prepared baking pan.
In a small bowl, prepare the almond crumble topping by combining the light brown sugar, ground cinnamon, sliced almonds, all-purpose flour (1/4 cup), and unsalted butter (3 tablespoons), mixing until crumbly.
Sprinkle the almond crumble evenly over the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the coffee cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
4338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 657.8 g | 239% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 381.1 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 791 mg | 61% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
