Iced Strawberry Almond Milk Coffee Cake
User Reviews
5
Iced Strawberry Almond Milk Coffee Cake
Description
The coffee cake batter is built from a mix of flour, sugar, baking powder, baking soda, cinnamon, and salt, briefly combined to maintain lightness. Cold butter is cut into the flour mixture until crumbly, helping produce a tender texture during baking. The wet ingredients include almond milk, eggs, and vanilla, mixing just until combined to avoid toughness.
Fresh strawberries are folded into the batter, with some reserved to top the cake alongside sliced almonds before baking. The cake is baked in a springform pan at 350 degrees Fahrenheit for 50 to 55 minutes until it springs back lightly when touched, indicating doneness. Once baked and cooled, the cake is glazed with a cinnamon roll-like icing combining powdered sugar and almond milk, optionally boosted with almond extract for aroma.
This coffee cake offers a moist, fruity, and nutty experience suitable for breakfast or afternoon tea. The glaze adds a sweet finish, while the almonds contribute texture contrast. The use of almond milk makes the cake adaptable for those seeking dairy-free options when substituting the butter with margarine or vegetable oil, as noted.
Ingredients
- 2 cups flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 unsalted butter cut into cubes, stick, cold
- 1 cup almond milk , Sweetened regular or vanilla
- 2 egg
- 2 teaspoons vanilla
- 2 cups strawberry diced
- 1/4 cup almonds sliced
- 1-2 tablespoons almond milk
- 2 cups powdered sugar
- 1/2 teaspoon almond extract , optional
Instructions
- Preheat oven to 350 degrees.
- Spray baking spray in a springform pan.
- In a stand mixer add flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Pulse for a couple of seconds to combine.
- Add in the butter and turn on the mixer until the butter resembles crumbs.
- Add in the almond milk, eggs and vanilla and mix until just combined.
- Fold in most of the strawberries, reserving some for the top of the cake.
- Pour into springform pan and top with remaining strawberries and sliced almonds.
- Bake for 50-55 minutes or until the cake springs back up when pressed.
- Add the powdered sugar to a small bowl, whisk with almond milk until it reaches a thick cinnamon roll glaze consistency. If you want extra almond flavor you can also add 1/2 teaspoon of almond extract.
Notes
- To make the cake fully dairy-free, substitute butter with margarine or vegetable oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 63g | 21% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Cholesterol | 27mg | 9% |
| Sodium | 135mg | 6% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 14.1mg | 16% |
| Calcium | 65mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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