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Strawberry Crumb Coffee Cake | Can't Stay Out of the Kitchen | this fantastic #coffeecake can be served for #breakfast or #dessert. It's terrific for company or #holiday meals. It's so scrumptious you'll find yourself drooling over every bite! #cake #strawberries

Strawberry Crumb Coffee Cake

Teresa Ambra
Strawberry Crumb Coffee Cake is fabulous coffee cake filled with strawberries. It has a delicious streusel topping and is glazed with a powdered sugar icing. It's rich, decadent & absolutely heavenly. This cake is terrific for a holiday or company breakfast or serve as a dessert. Your family and your company will be wowed by this spectacular cake. And you won't even be able to put it down it's so drool-worthy.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Breakfast, Cakes and Cheesecakes, Dessert
Cuisine American
Servings 12
Calories 446 kcal

Equipment

  • 1 cast iron skillet or other oven-proof skillet
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 electric mixer
  • 2 wooden spoons
  • 1 whisk
  • 1 spatula
  • measuring cups
  • measuring spoons
  • 1 pastry blender
  • 1 small bowl

Ingredients
  

COFFEECAKE:

  • 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 cup unsalted butter softened (1 stick)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1/2 cup 2% milk (I didn’t have milk so I used heavy whipping cream)
  • 2 1/2 cups fresh strawberries diced, divided use

STREUSEL CRUMB TOPPING:

  • 1 cup brown sugar packed
  • 2/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. ground cinnamon
  • 1/2 cup unsalted butter cold (1 stick)

GLAZE:

  • 1 1/3 cups powdered sugar
  • 2 tbsp. water or milk

Instructions
 

COFFEECAKE:

  • Heat oven to 350°.
  • Grease and flour a large 12” cast iron skillet very well.
  • Beat softened butter, granulated sugar, egg, vanilla, baking powder, salt and cream with an electric mixer until smooth and creamy in texture.
  • Add flour and 1 ½ cups strawberries and stir to combine.
  • Spread mixture into prepared cast-iron skillet.
  • Spread streusel topping over top of batter in skillet.
  • Sprinkle remaining 1 cup of strawberries over the top.
  • Bake at 350° for 45-60 minutes, until deep golden brown.
  • If knife inserted in center comes out clean, cake is done.
  • Remove skillet to wire rack to cool.
  • Glaze with icing when cool.
  • Allow glaze to harden and dry about 15 minutes before serving.

STREUSEL CRUMB TOPPING:

  • Mix 1 cup brown sugar, 2/3 cup flour, and cinnamon in a medium bowl.
  • Cut in ½ cup cold butter with a pastry blender; topping mixture will be crumbly.
  • Set aside.

GLAZE:

  • Combine ingredients and drizzle over top of cooled cake.

Notes

NOTE: This is a dense cake. Be careful NOT to take it out of the oven too soon or it will fall apart when cutting. My oven took one hour fifteen minutes to cook this cake all the way through.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 446kcalCarbohydrates: 73gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 57mgSodium: 186mgPotassium: 127mgFiber: 2gSugar: 50gVitamin A: 511IUVitamin C: 18mgCalcium: 96mgIron: 2mg
Keyword breakfast, brunch, cake, coffee cake, dessert, strawberries
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