Brown Butter Strawberry Coffee Cake with Lovely Strawberry Icing
User Reviews
4.9
Brown Butter Strawberry Coffee Cake with Lovely Strawberry Icing
Description
The Brown Butter Strawberry Coffee Cake blends a moist, tender cake using browned butter, vanilla yogurt, eggs, maple syrup, and milk with all-purpose flour and leavening agents. Fresh diced strawberries are folded into the batter, contributing bursts of berry flavor throughout the cake. Before baking, a cinnamon and brown sugar streusel with melted butter is formed into crumbly clumps and placed on top for texture and warmth.
The browned butter imparts a deep, nutty flavor that enriches the cake’s profile, while the vanilla and almond extracts add fragrance. After baking, a strawberry glaze made by grinding freeze-dried strawberries into a powder and mixing with powdered sugar, melted butter, and milk is drizzled on top, giving a glossy, fruity accent with a touch of sweetness balancing the cake.
This coffee cake pairs well with breakfast beverages or afternoon tea, providing a delicate balance between soft crumb and crunchy streusel. The freeze-dried strawberry glaze adds a decorative, naturally flavored finish that complements the fresh strawberries inside.
The recipe notes include a dairy-free option by substituting melted vegan butter instead of dairy butter (not browned), and using dairy-free yogurt. Coating the pan well, especially the sides, helps with unmolding, and the streusel is chilled before adding to maintain its texture during baking.
Ingredients
- For the topping & streusel:
- 1 cup all-purpose flour
- 1/2 cup brown sugar packed
- 2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup butter salted, melted
- Wet Ingredients:
- 1/2 cup butter salted (unsalted is fine too
- ½ cup Greek yogurt vanilla flavor; whole milk variety mentioned
- ¼ cup milk of choice, e.g. unsweetened almond milk
- 2 egg
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- Dry Ingredients:
- 1 3/4 cup all-purpose flour or substitute gluten free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- Mix-ins:
- 1 ½ cups strawberries diced, fresh
- FOR THE GLAZE:
- 1 tablespoon butter melted
- 1/4 cup powdered sugar
- ¼ cup freeze dried strawberries
- 1-2 tablespoons milk any kind; to thin glaze for drizzling
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
- For dairy-free preparation, use melted vegan butter instead of browning dairy butter, and substitute dairy-free yogurt.
- Chill the prepared streusel in the refrigerator before using to help maintain its clump texture during baking.
- Prepare the pan with a thorough coating of nonstick spray, including the sides, to prevent sticking when removing the cake.
User Reviews
Overall Rating
4.9
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