Strawberry Coffee Cake

Directions

Get and 8” or 9” square pan and butter and flour or line with aluminum foil and spray.  I almost always use the foil option – it’s just easier to clean things that way.  Set this aside.

Now on to the actual cake, and we’ll start with the crumble.

In a small/medium bowl, add the flour, brown sugar and cinnamon and whisk together.  Add in the butter and vanilla and mash with a fork until you get small pebbles.  You can also use your (clean) hands.  Set this aside.

Now on to the strawberry swirl.

Put the strawberries and water in a small saucepan.  Bring the water to a boil, then cover the pot and reduce the temperature to a simmer.  Let the strawberries simmer for 5 minutes.  Next, add in the sugar, cornstarch and vanilla and raise the heat to medium.  Cook for 2 minutes, gently stirring the entire time, until the mixture thickens.  Remove the saucepan from the heat and set that aside as well.

The cake is super easy.  Put the flour, sugar, brown sugar and baking soda into a large bowl and whisk until well combined.  Add in the sour cream, butter, egg and vanilla and mix until just combined.

Get your prepared pan and pour half the batter into it.  Next, get your strawberry mixture (it’s ok if it’s still warm – it probably will be) and spoon that over the batter, as evenly as you can.  Spoon the remaining batter over the strawberry mixture and finally get your crumble topping and sprinkle that over the cake.

Bake the cake at 350 for about 40 minutes, or until the crumble on top is a nice golden brown.

Move the cake to a wire rack to cool completely, then slice up and serve!  You’ve got another dessert for breakfast!  And since it uses fresh strawberries, it’s healthy, too – right?  I’m going with that.