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!
Strawberry puree is folded into coffee cake batter to give the final cake a pretty pink hue.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup frozen strawberries, defrosted
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons amaretto
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 3 tablespoons sliced almonds
- 1/4 cup cold, unsalted butter
- 3 tablespoons amaretto
- 1 cup powdered sugar
Instructions
- Preheat the oven to 375F and grease a 9" cake pan.
- Whisk the flour, baking powder and salt together in a small bowl. Puree the strawberries in a blender or food processor, and measure out 3/4 cup of puree.
- In the bowl of a stand mixer or with an electric mixer, beat the sugar, butter, egg and vanilla until smooth. Add half of the flour and stir. Add the 3/4 cup of strawberry puree, then the rest of the flour and the amaretto. Stir just until there are no dry spots left in the batter. Pour into the prepared cake pan.
- Prepare the streusel: Whisk the sugar, flour and almonds together. Cut in the butter with a pastry cutter or two knives, until the butter pieces are gravel-sized. Spread the streusel evenly over the top of the cake.
- Bake at 375F for 40-45 minutes, or until the middle of the cake is firm and a tester inserted into the middle comes out clean.
- Allow the cake to cool in the pan for 10 minutes. Slide a knife or thin spatula around the edges of the cake pan, and turn the cake out onto a wire rack. Carefully flip the cake over (or press a second wire rack onto the bottom of the cake, and flip the wire rack-cake sandwich over.
- Make the glaze: Whisk the amaretto with the powdered sugar, and drizzle it all over the cake. Allow to cool completely before serving.
This week on #SundaySupper, we’re talking about our favorite Easter recipes. Check out what everyone else made!
Breakfast/Brunch
- Colomba Muffins from Manu’s Menu
- Strawberry Amaretto Coffee Cake from Savvy Eats
- Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
- Spinach Bacon Breakfast Cups from Runner’s Tales
Appetizers:
- Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
- Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
- Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
- Egg Salad Deviled Eggs from Noshing With The Nolands
Savory and Sweet Breads:
- Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
- Whole Wheat Croissants from What Smells so Good?
- Hot Cross Pretzels from Jane’s Adventures in Dinner
- Italian Easter Bread from Curious Cuisiniere
- Greek Easter Bread from Hip Foodie Mom
- Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
- Paska Bread from Seduction in the Kitchen
Sides and Salads:
- Aunt Ruthie Mashed Potatoes from Melanie Makes
- Vegetarian Cornbread Stuffing from Pescetarian Journal
- Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
- Passover Kugel: Veggie-Style from Take A Bite Out of Boca
- Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips
Main Dishes:
- Pan Seared Lamb Chops from The Foodie Army Wife
- Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
- Italian Easter Torta from La Bella Vita Cucina
Desserts:
- Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
- Easter Basket Cupcakes from MealDiva
- Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
- Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
- Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
- Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
- Lemon Blueberry Basil Cupcakes from Brunch with Joy
- Banana Carrot Cake Bread from Peanut Butter and Peppers
- Individual Cakes with Peanut Butter Whipped Frosting from Momma’s Meals
- Gluten Free Easter Cupcakes from Gluten Free Crumbley
- Lemon Coconut Bars from Magnolia Days
- Lemon Icebox “Pie” from girlichef
- Easter Basket Cupcakes from The Ninja Baker
- Carrot Cake Sandwich Cookies from Pies and Plots
- Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
- Passover Chocolate Chip Cookie Bars from Food Lust People Love
- Strawberry Filled Crepes from Try Anything Once Culinary
- Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva
- Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
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What a marvelous coffee cake!! I’d love it both ways…with strawberries or peaches!!!
I’m very excited to try it again with peaches, once they are in season!
Ohhhh I LOVE the sound of that Amaretto glaze!!!
It is kind of the best part
Who wouldn’t want to wake up to this delicious looking coffee cake? How lovely! Thanks for sharing.
What a great combination. Love the idea of pureed strawberries in there!
Gorgeous coffee cake! What a great idea using strawberry and amaretto together! I love it!
This cake is so pretty and looks like as well! Plus I love the additional amaretto glaze for a little almond taste!
Yes please! This coffee cake would be so delicious on a beautiful spring morning. I love the color that the strawberry puree added to the cake.
So Pretty! I love it! Happy Easter!
So glad you stuck to this idea and worked out the kinks! All the better for ME to make it at my house. I’m thinking tomorrow.
Hope you enjoy it!
Gorgeous cake, love the amaretto glaze, brilliant!!
I absolutely love coffee cake! This is so creative with the pureed strawberries! My frozen blueberries and blackberries are gone, and my peaches are almost gone. I buy fresh strawberries year round though, and they are pretty tasty!
I still have blueberries, and TONS of cherries. I may have been rationing my cherries a bit too carefully, and now I have so many left!
I love coffee cake but hate coffee so I figured that one out pretty quick. Strawberries are looking SO good now, what a great cake, can’t wait to try it!
We still have over a month until they are in season here – I’m getting anxious for it!
Ahh Julie I’m so glad you finally realized the amazingness of coffee cake! There is nothing like that crumbly topping…so delicious! I love the flavors you put into this, strawberries and amaretto…I’d probably devour this entire thing if it was in front of me.
It was definitely one of those, “I’ll just have a tiny sliver…and another tiny sliver…and another” types of cakes. And then suddenly, the whole thing is gone!
Wow!! This would be a hit on Mothers Day
Love the swap of strawberry puree for milk. Clever!
Thank you so much!
What an amazing combination of flavors, and it looks fantastic! Thanks for sharing!
You are right! The pink hue is so pretty, Julie =) And your crumb does look divine! Thank you for sharing this scrumptious looking recipe. it’s a keeper!
Love this flavor combination! I wish I had a big piece of this right now with my tea! Yummy!
oh my word, Julie!! This coffee cake is absolutely stunning! beautiful, pinned and can’t wait to try!
You’re too sweet!
I love the idea of that strawberry puree in the cake. I bet this tastes amazing!
Thanks so much!
Ohhh what a great combo! This coffee cake looks gorgeous!
It just sounds and looks so good; the perfect coffee cake
I had to chuckle when I began reading your post because I always hated coffee cake for that very same reason! Of course now I adore coffee and wish there was coffee in it, but I am more than happy sipping a cup with a piece. This coffee cake looks beautiful and sounds delicious! I want to add this to my to do list.
Glad I’m not the only one with that misconception!
Love the amaretto in the glaze too!
Now this is a coffee cake. So glad you didn’t have peaches. Strawberries were a great addition.
I love this coffee cake, Julie!! Genius to use strawberry puree. And the amaretto glaze is a perfect idea. Coffee cake for adults = more for me
Exactly!
It is a beautiful coffee cake. I’d even have it with champagne!
Well, YUM! I was just thinking I needed to start dieting before the summer, but…Naaah! It can wait until I give this baby a try!
Haha. It will be worth it!