Strawberry Coffee Cake
A little something I made recently to celebrate the juicy strawberries of late spring. I love a good coffee cake and made an apple one this past fall which I fell in love with at Thanksgiving time. It had been years since I had done so and I vowed to make one each season this year using different fruits. Here is my spring edition! Any berries would do wonderful here, such as whole blackberries and raspberries, or quartered apricots too.
The almond extract truly sets this coffee cake apart in its flavor. You can omit if you aren’t a fan, but I would highly recommend giving it a chance! Also, whole spelt flour is my baked goods flour of choice — but I ran out part way through measuring and had to supplement with wheat flour and whole rye flour a little in this recipe and it came out wonderful. So use up what you have! This coffee cake is forgiving.
Enjoy oodles, happy springtime!
x Jessie
STEP 1
Mix the cake batter in one bowl, scoop into a lined dish, and layer with halved fresh strawberries.
STEP 2
Cover the cake with the crumb topping and bake.
STEP 3
Let the cake cool before slicing — and enjoy!
STRAWBERRY COFFEE CAKE
Makes a 9 inch round, 8x8 inch square, or 9x11 rectangular coffee cake.
cake
1 1/2 cups soy milk
2 tsp apple cider vinegar
1/2 cup coconut sugar
1/3 cup olive oil
1 1/2 tsp vanilla extract
1 tsp almond extract
2 1/4 cups of whole spelt flour
3 tsp baking powder
a rounded 1/4 tsp baking soda
3/4 tsp salt
streusel
1/2 cup whole spelt flour
1/3 cup coconut sugar
1/4 tsp salt
2 tsp cinnamon
3 tbsp olive oil, coconut oil, or plant based butter see note
Instructions
Line your chosen dish with parchment - or oil and flour a circular springform pan.
Preheat the oven to 350F.
Prepare your strawberries by washing, trimming, and slicing in half.
Prepare the streusel by combining the ingredients in a small bowl and mixing with your fingers.
Add the wet ingredients for the cake to a large bowl and whisk well.
Sprinkle the dry ingredients on top and whisk to combine.
Scrape the batter into your prepared dish using a spatula and place the halved strawberries on top in a single layer.
Evenly sprinkle the streusel mixture on top of the cake and strawberries.
Bake for 40 to 50 minutes, checking with a knife until it comes out clean.
Let the coffee cake cool in the pan for 15 minutes, then remove (using the parchment to lift or releasing the springform sides) to cool fully on a wire rack before slicing.
Enjoy this cake fresh and store leftovers in an airtight container on the counter for 2 days, or in the refrigerator for a week.
Note: in order to make a traditional crumb topping which clumps and holds together, a saturated fat is needed, such as coconut oil or plant based butter. If you use olive oil, as I did in the recipe photos above, the crumb will be more of a sandy texture. Choose whichever you prefer! All are delicious.