Strawberry Sour Cream Coffee Cake
A moist and flavorful strawberry sour cream coffee cake with a tender crumb, perfect for breakfast, brunch, or dessert, combining fruity sweetness with creamy richness.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease an 8-inch square or 9-inch round cake pan.
- In a mixing bowl, combine the egg, sour cream, and milk until smooth.
- In a separate bowl, prepare the strawberry muffin mix as directed on the package.
- Mix the wet ingredients with the muffin mix until just combined.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before applying confectioners glaze.
Tips & Substitutions
For a lighter texture, consider separating the egg and whipping the egg whites before folding them into the batter. You can substitute Greek yogurt for the sour cream for a tangy twist. If you don’t have strawberry muffin mix, a basic vanilla or lemon mix can work in a pinch, though you may want to add fresh strawberries for flavor.
Serving Suggestions
Serve the Strawberry Sour Cream Coffee Cake warm or at room temperature, drizzled with confectioners glaze. It pairs beautifully with a cup of coffee or tea, making it perfect for breakfast or an afternoon snack. Consider serving it alongside fresh fruit or a scoop of vanilla ice cream for added indulgence.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or enjoy it cold with the confectioners glaze still intact.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Sour Cream Coffee Cake contains roughly 330 calories, with 5g protein, 61g carbohydrates, and 7g fat. It is an excellent source of calcium (21% of the Daily Value) and iron (20% of the Daily Value), and a good source of vitamin A and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of muffin mix?
Yes, you can use fresh strawberries! Simply fold in about 1 to 1.5 cups of chopped strawberries into the batter after mixing the wet and dry ingredients. This will enhance the flavor and texture of the cake.
How can I make this recipe gluten-free?
To make this Strawberry Sour Cream Coffee Cake gluten-free, use a gluten-free muffin mix instead of the standard muffin mix. Ensure that all other ingredients, such as baking powder and confectioners glaze, are also gluten-free.
Can I freeze the coffee cake?
Yes, you can freeze the coffee cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will maintain its quality for up to 3 months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).