Strawberry Coffee Cake
I told myself in late June that I was going to stop buying strawberries until next spring. But then, earlier this week, Trader Joe’s had a great price on a 4-pound carton of strawberries. I couldn’t help myself. I had to buy them.
It was the last day of July, after all, so they weren’t the best strawberries ever. However, neither were they the worst! I thought they’d work well in a baked good. So this morning I decided to make this Strawberry Coffee Cake recipe, with a few adjustments.
The cake was moist and sweet. It had a springy, muffiny texture which I liked. I really enjoyed the sweet-tart strawberries, which became gooey and delicious in the oven. The streusel was sandy, but that was because I got mixed up when making it, and added a tablespoon of granulated sugar while forgetting to add brown sugar to it; I’m sure the streusel is great as written. Another great thing about this cake: it’s low-calorie for a coffee cake, under 200 calories a slice. I think I would make this again.
- 1/4 cup rolled oats
- 3 tablespoons flour
- 1/4 cup brown sugar (which I forgot, and used 1 tablespoon granulated sugar in place of)
- 1/4 teaspoon cinnamon
- 1 tablespoon vegetable oil
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon table salt
- 1/2 cup yogurt or buttermilk (I used 1 1/2 teaspoons vinegar + enough almond milk to equal 1/2 cup)
- 1 egg
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cup chopped strawberries
- 1 tablespoon granulated sugar
- First, combine the oats, 3 tablespoons flour, brown sugar, and cinnamon. Mix in oil to combine. Set streusel aside.
- In a large bowl, combine the flours, 1/2 cup sugar, baking powder, and salt. Separately, whisk together the milk, egg, vegetable oil, vanilla extract, and lemon zest. Stir the wet ingredients into the dry ingredients, mixing just to combine. Scrape batter into a floured and greased 8x8 inch baking dish (mine was glass) and spread out to the edges. Top evenly with chopped strawberries, and sprinkle with 1 tablespoon sugar. Top cake with streusel.
Bake at 375F for about 25 minutes, until a toothpick comes out relatively clean. (Mine took 28 minutes.) Cool briefly before cutting into 9 squares to serve.