Recipe

Strawberry Almond Coffee Cake

Servings:
8
(1 Cake)
Total Time:
1
hr
5
min
Jump to RecipeA slice of strawberry almond cake.

A cake that can be served as breakfast, an afternoon snack, or a dessert. This strawberry almond coffee cake is so versatile. It is a dense moist cake with sweet strawberries and a little bit of orange zest.

A strawberry cake with one piece cut out.

How to make strawberry almond coffee cake

Start by making the crumb topping by mixing all the ingredients and working the butter into the dry ingredients with your fingers. Once that is done you can set it aside and start the cake batter.

Start by mixing together your dry ingredients. Then blend your butter and sugar until super smooth. The add in the other wet ingredients and then the dry. For this recipe I fold in about half of the strawberries and then put the other half on top. I don’t use the mixer to blend in the strawberries because then it can smash them and turn the whole cake red. Just fold them in gently.

One piece of a strawberry cake on a plate.

Cake substitutions

If you don’t have sliced almonds you can also chop up some almonds into small piece and use that or substitute slivered almonds. Instead of plain yogurt you can also use sour cream instead.

Close up of a strawberry cake.

Strawberry Almond Coffee Cake

5 stars4 stars
(
1
)
Servings:
8
(1 Cake)
Prep Time:
10
min
Cook Time:
1
hr
55
min
Total Time:
1
hr
5
min

Ingredients

Crumb

  • 1/4 cup (50g) sugar
  • 1/4 cup (32g) all purpose flour
  • 2 tbsp (12g) almond flour
  • 1/4 cup (1/2 stick) unsalted butter, cold and cubbed
  • 1/4 cup sliced almonds (sub chopped almonds if needed)

Cake

  • 2 cups (250g) all purpose flour
  • 1/2 cup (50g) almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • zest from 1 orange (about 1 tbsp)
  • 1/2 cup plain yogurt
  • 2 cups strawberries, quartered

Directions

  1. Preheat oven to 350°F. Grease a 9-inch round cake pan and set aside.
  2. Make the crumb. Mix together sugar, flour, and almond flour in a bowl. Add in the cubbed cold butter and pinch the butter into the flour mixture until it creates a crumb texture. Add in the sliced almond and mix. Set aside.
  3. Mix cake dry ingredients (flour, almond flour, cardamom (optional), baking powder, baking soda, and salt) in a bowl.
  4. In a mixer with paddle attachment mix softened butter and sugar until smooth, about 2 minutes. Mix in the eggs and vanilla. Add in orange zest and yogurt and mix until smooth. You might need to scrape down the edges during this process.
  5. Slowly add dry ingredients to the mixing bowl and mix until just combined.
  6. Fold in 1 cup of the strawberries.
  7. Pour your batter into the prepared pan. Top with remaining strawberries and then the crumb topping.
  8. Bake for 52-57 minutes. Poke the center with a toothpick to make sure it is done all the way through.
  9. Let cool for at least 15 minutes before serving.

Notes

Products Used

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