Brown Butter Strawberry Coffee Cake with Lovely Strawberry Icing
User Reviews
4.9
93 reviews
Excellent
Brown Butter Strawberry Coffee Cake with Lovely Strawberry Icing
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Gorgeous strawberry coffee cake made with rich brown butter and topped with a lovely strawberry icing. This wonderful strawberry coffee cake recipe is deliciously moist with the perfect crumble topping. The best way to use up fresh strawberries all summer long!
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Ingredients
- For the topping & streusel:
- 1 cup all purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup salted butter, melted
- Wet Ingredients:
- 1/2 cup salted butter* (unsalted is fine too!)
- ½ cup vanilla greek yogurt (I used siggi’s vanilla whole milk yogurt)
- ¼ cup milk of choice (I used unsweetened almond milk)
- 2 eggs
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- Dry Ingredients:
- 1 3/4 cup all purpose flour (or sub gf all purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- Mix-ins:
- 1 ½ cups diced fresh strawberries
- FOR THE GLAZE:
- 1 tablespoon butter, melted
- 1/4 cup powdered sugar
- ¼ cup freeze dried strawberries
- 1-2 tablespoons milk of choice, to thin glaze so that it’s easy to drizzle
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Instructions
- Preheat the oven to 350 degrees F. Generously coat a 9 inch springform pan with nonstick cooking spray (VERY IMPORTANT TO COAT THE SIDES TOO); alternatively you can use a 9-inch cake pan or an 8x8 inch square pan that’s been lined with parchment paper.
- First make your streusel: in a medium bowl, mix together the flour, brown sugar, cinnamon and salt. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumps of wet sand. You may need to use your hands/fingers to form into nice thick ‘clumps’. Cover the bowl with plastic wrap and place in the fridge until ready to use.
- Make your brown butter: add 1/2 cup butter to a large saucepan or skillet and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you stir constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens right when it foams. Continue to whisk and remove from heat as soon as the butter begins to turn a brown amber color and give off a nutty aroma. Transfer brown butter to a large mixing bowl and set aside to cool for 10 minutes while you get all of your other ingredients out and measured. Note: It is important that you wait the full 10 minutes for the brown butter to cool.
- Once brown butter has cooled, add the remaining wet ingredients to the bowl: vanilla yogurt, milk, eggs, pure maple syrup, vanilla and almond extracts; whisk until well combined, smooth and creamy.
- In a separate medium bowl: whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until just combined; do not overmix. Fold the diced strawberries into the batter.
- Pour HALF of the batter into the prepared pan and spread out with a spatula; the batter will be thick. Sprinkle the batter with HALF of the streusel mixture. Then top with the remaining batter and gently spread over the streusel and then top again with remaining streusel mixture.
- Bake for 45-55 minutes or until a tester comes out clean with just a few crumbs attached. Allow the cake to cool for 30 minutes before glazing.
- To make the glaze: add freeze dried strawberries to a blender and blend until they are a fine powder. In a small bowl, mix together the melted butter, powdered sugar, freeze dried strawberry powder and milk. Start with a little bit of milk to thin the glaze, knowing you can always add more to thin if necessary. Drizzle the glaze back and forth over the cake. Cut into 12 slices. Store covered at room temp for 1-2 days, then transfer to the fridge for up to 1 week.
Notes
- To make dairy free: I recommend using melted vegan butter instead of dairy butter. Do not brown the vegan butter, just use it in the recipe as is (melted). You can also use dairy free yogurt of choice.
Genuine Reviews
User Reviews
Overall Rating
4.9
93 reviews
Excellent
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