Strawberry streusel coffee cake recipe

Strawberry Streusel Coffee Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious strawberry streusel coffee cake recipe is a delightful treat that combines the flavors of fresh strawberries and a buttery streusel topping. Perfect for breakfast or brunch, this moist and tender cake is sure to impress your family and friends. The combination of sweet strawberries and crunchy streusel adds a burst of flavor and texture to every bite. With just a few simple ingredients and easy-to-follow instructions, you can whip up this delectable cake in no time.

Keywords: strawberry, streusel, coffee cake, recipe, brunch.

strawberry streusel coffee cake recipe details

Strawberry streusel coffee cake recipe, recipe Rating: 4.7
Number of votes:117

Ingredients

1-1/2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1/4 cup butter or margarine, softened

1 egg

3/4 cup milk

2 cups fresh or frozen strawberries (or raspberries)

Ingredients for White Chocolate Streusel:

1/2 cup packed brown sugar

1/2 cup white baking chips

1/3 cup flour

1/4 cup butter or margarine, softened

Ingredients for White Chocolate Glaze:

1/2 cup white baking chips

2 Tablespoons light corn syrup

1-1/2 teaspoons water

Instructions:

Heat oven to 350 degrees. Grease and flour angel food cake pan (tube pan) 10 x 4 inches. (I used 9″ square pan instead).

Make white chocolate streusel:Mix brown sugar, white baking chips and flour then mix in butter, set aside.

Cake:Beat flour, sugar, baking powder, butter, milk and egg with electric mixer on low speed until moistened. Beat on medium speed 1 minute, scraping bowl occasionally. Spread 2/3 of the batter in pan. Top with berries. Carefully spread remaining batter over strawberries.

White Chocolate Glaze: Mix white baking chips, corn syrup and water. Heat in pan or microwave and stir until smooth.

Sprinkle streusel over batter. Bake 55 – 65 minutes (square pan – 45 minutes). Cool 10 minutes; remove from pan (unless in 9″ square pan). Drizzle white chocolate glaze over warm coffee ring. Serve warm.