I’m not sure at what age we are forced to stop endearing ourselves to others by means of baked goods, but Strawberry Lemonade Coffee Cake gives me hope that the answer is: “never.”
An impossibly moist, streusel-topped, strawberry-stuffed, and lemonade-glazed breakfast treat, Strawberry Lemonade Coffee Cake is your ticket to swaying the universe in your favor. Have heavy objects that need lifting? Bribe your brawny neighbor with a big slice of Strawberry Lemonade Coffee Cake. Computer giving you the blue screen of death? Offer your favorite techie a piece in exchange for resuscitating it. Need a foolproof, yet impressive dish to bring to the in-laws? Show up with Strawberry Lemonade Coffee Cake and be named Grandma’s new favorite.
Nanna, Aunt Mildred, and Cousin Ed will think Strawberry Lemonade Coffee Cake—and by association you—are the most exciting thing to happen to family festivities since Uncle Harry’s toupee caught on fire.
As any affection-garnering coffee cake should be, Strawberry Lemonade Coffee Cake is smothered with an irresistible streusel topping. That sweet, crunchy, buttery layer is worthy of being designated its own food group. Don’t be shy; pile it high. We have hearts to win.
The cake portion of Strawberry Lemonade Coffee Cake has a secret ingredient that makes it uniquely tender: yeast.
Fear not—no kneading and only one short rise is required. The yeast is beaten into the batter with other ingredients, the dough briefly left to rise, and the result is a melt-in-your-mouth cake that is simultaneously lightly spongy and ridiculously moist.
It’s soft without feeling heavy, fluffy but still satisfying. I find many coffee cakes to be either too dense or too cakey, but Strawberry Lemonade Coffee Cake is juuuuuust right.
This yeasted batter makes an excellent base for all sorts of mix-ins, but in honor of spring and upcoming Easter brunches, I chose to fill it with fresh strawberries and drizzle it with a bright lemon glaze.
The Strawberry Almond Skillet Cake I baked a few weeks ago ignited my annual berry fervor, and I’ve been hooked them wherever possible. I love their fresh flavor combined with the glaze’s zippy lemon. It reminds me of all things happy and spring.
Whether you make Strawberry Lemonade Coffee Cake for a special brunch, lazy Saturday, or to pay your movers, it’s sure to endear you to everyone who takes a bite.
My plan: leave a slice on my manager’s desk, then skip out on my 8 a.m. meeting. In case he’s tempted to mind, I’ll drop a second piece in his top drawer.
Never underestimate the powers of carbs and crumb topping—bake your way to persuasion!
Strawberry Lemonade Coffee Cake
For the Cake:
- 2 1/2 cups all purpose flour
- 2 teaspoons Red Star PLATINUM Instant Yeast
- 1/4 cup granulated sugar
- 1 tablespoon freshly grated lemon zest (about 1 medium lemon)
- 1/4 teaspoon kosher salt
- 1/2 cup milk
- 1/4 cup water
- 1/4 cup unsalted butter 4 tablespoons
- 1 large egg
- 2 cups strawberries, hulled and quartered
For the Streusel Crumb Topping:
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all purpose flour
- 3 tablespoons unsalted butter melted
For the Lemonade Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons freshly squeezed lemon juice
- Spray a 10-inch spring form pan with nonstick spray. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, combine 1 1/4 cups flour, yeast, sugar, salt, lemon zest, and salt. In a microwave safe measuring cup, combine milk, water, and butter and heat until the liquid reaches the temperature specified by the yeast manufacturer, about 45 seconds to 1 minute for Red Star Platinum (120-130°F). The butter may not melt completely. Add the warm liquid to the flour mixture, then mix the batter on low speed until combined. Beat in egg, then increase the speed to medium and beat 3 minutes. By hand, gradually stir in remaining the 1 1/4 cups flour and strawberries.
- Pour batter into prepared pan and spread as evenly as possible. Cover with plastic wrap that is lightly misted with cooking spray, then let rise in a warm place until nearly doubled in size (about 30 minutes). Place rack in the center of oven and preheat oven to 350 degrees F.
- Prepare the topping: In a small bowl, stir together the granulated sugar, brown sugar, and flour. Pour the butter over the top, then with your fingers, quickly mix until crumbly. Set aside.
- Once dough has doubled, lightly flour your hands and softly pat dough out to edges of pan. Recover and let rest 5 minutes. Sprinkle dough with all of the crumb topping, bake for 30 minutes. Remove pan from oven, cover with aluminum foil, then bake an additional 10 minutes, until cake is golden and a toothpick inserted in the center comes out clean. Remove cake from oven and cool in pan on a wire rack for 10 minutes. Run a knife around the edge of the cake, then remove the ring.
- While the cake bakes, prepare the glaze: Sift the powdered sugar into a small bowl, then whisk in 2 tablespoons lemon juice until smooth, adding slightly more lemon juice as needed to create a thin glaze. Drizzle over cake, then serve.
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.Register