Strawberry Streusel Coffee Cake
A moist coffee cake layered with fresh strawberry preserves and topped with a crunchy nut streusel, perfect for breakfast, brunch, or a sweet snack with coffee.
Ingredients
Instructions
- Preheat oven to 400°F (375°F for glass dish).
- In a bowl, combine biscuit baking mix and granulated sugar.
- Add egg and 2/3 cup plus 1 tablespoon milk; mix until just combined.
- Pour batter into a greased baking dish.
- Spread strawberry preserves evenly over the batter.
- In another bowl, mix chopped nuts, light brown sugar, and ground cinnamon to make the streusel topping.
- Sprinkle the streusel evenly over the preserves.
- Bake in the preheated oven for approximately 20 minutes or until golden brown.
- In a small bowl, mix confectioners' sugar with a little milk to make glaze.
- Drizzle glaze over the cooled cake before serving.
Tips & Substitutions
For a more flavorful streusel, consider adding vanilla extract or nutmeg to the topping. If you don't have biscuit baking mix, you can substitute with a mixture of all-purpose flour, baking powder, and salt. For a fruity twist, try using other preserves, such as raspberry or apricot, in place of strawberry. This cake is reminiscent of American recipes that celebrate simple, comforting flavors.
Serving Suggestions
Serve this delightful coffee cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a warm cup of coffee or tea. For a complete brunch, consider serving it alongside fresh fruit or a light salad. This cake is perfect for gatherings or as a sweet start to your day.
Storage & Reheating
To store leftovers, wrap the coffee cake tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. For longer storage, freeze individual slices in an airtight container for up to 2 months. Reheat in the microwave for 15-20 seconds or in a preheated oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Streusel Coffee Cake contains roughly 647 calories, with 7g protein, 139g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (44% of the Daily Value), calcium (36% of the Daily Value), and iron (26% of the Daily Value), and a good source of protein and potassium. It also contributes 12g of dietary fiber toward your daily target.
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 frozen strawberries instead of preserves?
Yes, you can substitute frozen strawberries, but be sure to thaw and drain them first to avoid excess moisture in the cake. This will help maintain the cake's texture and prevent it from becoming soggy.
How can I make this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free baking mix instead of the traditional biscuit baking mix. Additionally, check that the other ingredients are certified gluten-free, especially the baking powder and confectioners' sugar.
What can I use instead of nuts in the streusel topping?
If you're looking for a nut-free option, you can replace the nuts with seeds like sunflower or pumpkin seeds for added crunch. Alternatively, you can simply omit them altogether for a lighter streusel topping without compromising flavor.
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).