THE RECIPE JOURNAL · Breakfast
Delectable Strawberry Almond Coffee Cake - Savor Without Regret!
This delightful coffee cake combines sweet strawberries and crunchy almonds for a treat that's both satisfying and light. Perfect for breakfast or an afternoon snack, it’s a simple way to enjoy a guilt-free indulgence.
FROM THE KITCHEN • Delectable Strawberry Almond Coffee Cake - Savor Without Regret!
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and grease an 8-inch round cake pan, then dust it lightly with flour to keep the cake from sticking. In a small bowl, toss the strawberries with 3 tablespoons of brown sugar and set that aside. In a larger bowl, whisk together the flour, 1/3 cup brown sugar, baking powder, baking soda, and a pinch of salt. In another bowl, combine the yogurt, melted butter, vanilla, and egg until smooth. Gradually stir the yogurt mixture into the dry ingredients, alternating with the milk, just until everything comes together—you don’t want to overmix. Pour about two-thirds of the batter into your pan, then spread the sugared strawberries evenly over the top. Dollop the remaining batter over the strawberries, smoothing it out gently, and sprinkle the almonds all over. Bake for around 40 minutes, or until a toothpick poked in the center comes out clean. Let the cake cool in the pan for about 10 minutes before loosening the edges with a knife and transferring it to a plate to finish cooling.
Why you’ll love it
This cake perfectly balances sweet strawberries with crunchy almonds, creating a delightful mix of textures and flavors. It’s light enough to enjoy any time of day but still feels like a special treat.
How to serve
Serve warm or at room temperature alongside a cup of your favorite coffee or tea. A dollop of whipped cream or a drizzle of honey can add a lovely touch without overpowering the cake.
Storage & leftovers
Store leftovers in an airtight container at room temperature for up to two days. For longer freshness, keep it in the fridge for up to a week, and warm slightly before serving to bring back its soft texture.
