Strawberry Coffee Cake

By MJH

Ingredients

• Crumble Topping:
• 1/2 cup flour
• 1/4 cup sugar
• 1/4 cup unsalted butter (stick form is necessary), cold from the fridge.
• Strawberry Coffee Cake:
• 2 cups flour
• 1 cup sugar
• 2 tbsp. baking powder
• 1 tsp. salt
• 2 tsp. cinnamon
• 2 tsp. vanilla extract
• 1 cup milk
• 2 eggs
• 1/4 cup unsalted butter, melted
• 3 cups strawberries, sliced

Details

Adapted from pamelabrandao.com

Preparation

Step 1

To make crumble topping, sift the sugar and flour together in a large bowl. Place the margarine in the center of the bowl and sprinkle a little of the sugar and flour mixture over it.
Place all 10 fingers on the stick and start crumbling it by making cat-kneading gestures with your fingers so the margarine turns into little pea sized bits.
If you need a visual, refer to this little fella.
Keep crumbling until the stick is completely whittled down.
Keep the bowl of crumbles in the fridge until you’re ready for it.

Strawberry Coffee Cake:
Sift the first four ingredients together in a bowl and set aside
Whisk the milk, eggs, vanilla, and melted margarine together in a bowl.
Add the mix of wet ingredients to the bowl of dry ingredients.
Beat together with a handheld mixer until well incorporated.
Pour into a pre-greased 12×8 pan.
Arrange the sliced strawberries on top of the batter.
Sprinkle the crumble toppings.
Bake at 350F for 35-45 minutes.