Strawberry Amaretto Coffee Cake for #SundaySupper

Strawberry Amaretto Coffee Cake | Savvy Eats

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!

Strawberry Amaretto Coffee Cake | Savvy Eats

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.

Strawberry Amaretto Coffee Cake | Savvy Eats

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 Amaretto Coffee Cake for #SundaySupper

Prep Time: 30 minutes

Cook Time: 1 hour

Strawberry Amaretto Coffee Cake for #SundaySupper

Strawberry puree is folded into coffee cake batter to give the final cake a pretty pink hue.


  • 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
  • For the streusel topping:
  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons sliced almonds
  • 1/4 cup cold, unsalted butter
  • For the glaze:
  • 3 tablespoons amaretto
  • 1 cup powdered sugar


  1. Preheat the oven to 375F and grease a 9" cake pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!



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  1. says

    This cake is so pretty and looks like as well! Plus I love the additional amaretto glaze for a little almond taste!

  2. says

    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!

    • Julie says

      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!

  3. says

    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!

    • Julie says

      We still have over a month until they are in season here – I’m getting anxious for it!

  4. says

    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.

    • Julie says

      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!

  5. says

    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!

  6. says

    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.