Growing up, I always turned my nose up at coffee cake, for one very simple reason: I assumed that its name meant that it contained coffee. I can’t believe that silly assumption kept me from savoring coffee cake for so many years! Cake topped with a crumbly streusel and deemed appropriate for breakfast? Think of how many “cake for breakfast” opportunities I missed out on!
I originally meant to make this coffee cake with peaches, until I realized I had used all of my frozen peaches up in smoothies already. Whoops. So instead, I turned to strawberries, though they are also quickly disappearing from my freezer. But at least that is the fruit that comes into season next here, so I won’t have to wait too long to replenish!
On my first attempt, I simply folded 2 cups of frozen strawberries into the cake batter before sliding it into the oven. This was a mistake – they released way too much moisture, and no matter how many minutes I added to the bake time, the cake was never quite cooked in the middle. I was left with a collapsing, doughy mess. So I took a different route – I ditched the milk in my original recipe, and replaced it with a strawberry puree. Not only does the cake cook properly now, but it also comes out a pretty pastel pink color that is perfect for spring.
The amaretto drizzle on top may make this less kid-friendly, but hey, that just means more cake for the adults! You’ll love the strawberry amaretto flavor combination, and I doubt you’ll want to share!