Strawberry Lemon Crumb Coffee Cake
Need a brunch item that'll wow guests? This strawberry lemon crumb coffee cake is SUPER gorgeous and jam-packed with juicy strawberries, buttery crumb topping, and lots of lemon glaze!
Servings 9 servings
Ingredients
Cake
- 1/4 cup butter, melted
- 3/4 cup coconut sugar (or granulated sugar)
- 1/2 cup greek yogurt
- 1/4 cup lemon juice
- 1 tablespoon grated lemon zest
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup milk
- 2 cups white whole wheat flour
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/2 cups diced strawberries
Crumb Topping
- 1/2 cup white whole wheat flour
- 1/4 cup coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted
Glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons half-and-half cream
Instructions
Cake
- Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside.
- In a large bowl, whisk melted butter, sugar, yogurt, lemon juice, zest, eggs, vanilla, and milk until smooth. Add flour, baking powder, and salt and gently fold until batter is just combined. Fold in strawberries. Scrape batter into prepared pan and set aside.
Crumb Topping
- In a small bowl, combine all topping ingredients until crumbly. Sprinkle over batter in pan. Bake coffee cake at 350F 35-40 minutes until golden brown and a toothpick tests done. Cool on a wire cooling rack.
Glaze
- In a small bowl, whisk powdered sugar, vanilla, and just enough half-and-half to make a drizzling consistency. Drizzle glaze over cooled coffee cake and let stand 5 minutes before slicing and serving. Enjoy!