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Maple Strawberry Coffee Cake
Tender flavorful maple brown sugar cake with a layer of juicy strawberries topped with buttery streusel and fresh strawberry glaze. This coffee cake is a total show-stopper and a great way to showcase seasonal fresh strawberries!
Ingredients
Streusel topping:
- ½ cup 71g all purpose flour
- ¼ cup 55g packed light brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 tablespoon 42g unsalted butter, softened and cut into small pieces
Cake batter:
- 6 tablespoon 84g unsalted butter, very soft
- ⅔ cup 145g packed dark brown sugar
- ¼ cup 60ml pure maple syrup
- 1 teaspoon 5ml pure vanilla extract
- 2 large eggs at room temperature
- ½ cup 120ml full fat sour cream
- 1 ½ cups 215g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup 60ml whole milk
- 250 g thinly sliced fresh strawberries from 12-14 large strawberries
Strawberry glaze:
- ½ cup 60g powdered sugar
- 1 teaspoon 5ml light or heavy cream
- 1 tablespoon 15ml juice from mashing up a few ripe strawberries
Instructions
- Preheat the oven to 350°F. Line the base of a 9-inch round springform pan with parchment paper and lightly butter the sides.
- Make the streusel topping. Combine flour, brown sugar, cinnamon and salt in a small bowl and mix to blend well and break up any lumps of brown sugar. Add the pieces of soft butter and blend them in with a fork or your fingertips until evenly combined and the mixture resembles crumbs. Cover the bowl and set aside.
- Make the cake batter. Combine softened butter and brown sugar in a large mixing bowl and beat with an electric hand mixer on medium speed (or “cream” by hand using a wide spatula) until smooth and a bit fluffy – the butter should be really soft to do this since there is not a lot of butter compared to sugar. The mixture will look more like a smooth paste rather than very pale and whipped. Beat in maple syrup and vanilla until evenly combined. Beat in eggs one at a time until well incorporated, then mix in sour cream until smooth and creamy.
- Sift flour, baking powder, baking soda, and salt into another medium bowl and whisk to blend evenly. Add the flour mixture to the wet ingredients and fold it in with a spatula just until mostly combined. Add milk and fold it in until the batter is homogeneous.
- Assemble the cake. Spread just over half of the batter into the prepared pan. Lay sliced strawberries evenly over the batter leaving about ½ inch around the sides to help the top and bottom batter layers fuse together while baking. Dollop remaining batter on top to cover the strawberries and then gently spread it out evenly. Sprinkle streusel evenly over top to cover the batter.
- Bake for 35-45 minutes or until a toothpick inserted into the middle comes out clean. Let the cake cool for at least 30 minutes in the pan before removing the sides of the springform.
