I am not sure how or where the coffee cake was invented, but I sure am glad it came about. I mean, it’s cake you can eat for breakfast! Sounds like childhood dreams come true. This Strawberry Lemon Coffee Cake recipe is the perfect addition to your Easter Brunch menu.
Citrus is life! I have been on a lemon kick lately, so when I found this lovely tea cake recipe by Sarah over at Broma Bakery, I knew I wanted to tweak it to add a lemony slant. I added the zest of two lemons and a bit of lemon extract. There’s a delightful tangy lemon flavor with a fresh ribbon of thinly sliced strawberries that balance the acidity with natural sweetness.
What is coffee cake?
The magic of coffee cake is that it isn’t traditionally as sweet as dessert cakes, but it generally packs a ton of flavor that’s folded into a rich and buttery texture. Unlike traditional cakes that usually call for baking, filling and the addition of some kind of frosting, coffee cakes bake up with the fillings inside and have a streusel or nut topping that is baked right on to the top.
Almond flour gives this coffee cake a hearty bite without being heavy. Moist. Creamy. Dreamy. Yes, yes, yes. But definitely not heavy. The strawberry layer helps make the cake full and luscious and keeps it from being dense. You will love the contrast of almond flour crumb and the moist fruity swirled filling.
Coffee cake doesn’t usually have any coffee inside. Instead, it’s meant to be served for breakfast or brunch with coffee or tea. You can also serve it with fresh juices, infused water or Mimosas.
This coffee cake recipe is crazy easy to make. Serve up this Strawberry Lemon Coffee Cake for Easter Brunch or any brunch really and I promise your family and friends will be wowed!
If you are looking to create a complete brunch menu, try out this yummy quiche recipe made with a potato crust and add an easy salad made with citrus and nuts.
Linens by Dot & Army
Wooden Bunny by Hope Farm Co.
Strawberry Lemon Coffee Cake (Adapted from Broma Bakery)
Ingredients
- 1/2 cup salted butter room temperature
- 3 tablespoons canola oil
- 2 large eggs room temperature
- 1 cup granulated sugar
- zest of two whole lemons
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups sliced strawberries
- 1/2 cup slivered almonds
Instructions
- Preheat oven to 350°F. Butter a 8" cake pan and line with a circle of parchment paper. set aside.
- Cream butter, oil, eggs, and sugar with a stand mixer until light and fluffy, about 2 minutes. Add in lemon zest, lemon and vanilla extracts.
- Slowly add in flour, almond flour, baking powder, and salt until just combined. Fold in strawberry slices.
- Pour batter into prepared cake pan. Top with slivered almonds.
- Bake for 40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean. Cool cake for 15 minutes before sprinkling with powdered sugar and slicing into triangles.
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