Strawberry Buttermilk Coffee Cake

Prep Time:

35m

Bake/Cook Time:

45m

Yield:

1, 9 x 13-inch cake

No need to look any further for the perfect coffee cake. You’ve found it! This Strawberry Buttermilk Coffee Cake is moist and full of strawberry flavor. Chef Eddy even topped it with a streusel topping containing freeze-dried strawberries for added deliciousness and a pop of color. Would make an adorable cake at a baby shower, Easter party, or serve it up any time for breakfast, brunch, or even dessert.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Strawberry Buttermilk Coffee Cake

2 1/2 cups all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon (Vietnamese preferred)
14 tablespoons unsalted butter, very soft
1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk, at room temperature
1 1/2 pints fresh strawberries, cut in quarters

Streusel Topping

1/2 cup all-purpose flour*
1/4 cup freeze-dried strawberries
1/3 cup Dixie Crystals Extra Fine Granulated Sugar
1/8 teaspoon salt
4 tablespoon unsalted butter, very cold

Décor

1/4 cup freeze-dried strawberries

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. For easy removal of pan, line a 9 x 13-inch pan with parchment paper and set aside.
Sift or whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a bowl large enough to hold all ingredients, mix butter until creamy. Add sugar and mix until light and fluffy.
Add one egg. Once fully incorporated add next. Add vanilla extract.
In 4 increments, alternately add flour mixture and buttermilk, starting with and ending with flour. Add strawberries.
Scrape batter into prepared pan.
For streusel, place flour and freeze-dried strawberries in a blender. Mix until strawberries, have turned into powder. Remove from blender.
Add sugar and salt. Using a box grater, grate butter into flour or add butter precut in small pieces.
Using fingers work mixture until it resembles wet sand. Sprinkle on surface of batter and place in oven. Bake for about 45 minutes or until light golden brown and center bounces back when lightly pressed with a finger. (reddish color will have turned golden brown.)
Using a rolling pin crush remaining freeze-dried strawberries and apply on surface using a sift.