Who doesn't love strawberries? Summer and strawberries just go together like cookies and cream...peanut butter and jelly...you get the idea! And there is no more delicious way to have strawberries then for breakfast (with a cup of coffee of course) baked inside a luscious, vanilla-y cake!
This recipe was adapted from this one over at Smitten Kitchen.
Strawberry Coffee Cake (low-fat!)
3 Tbsp butter
3 Tbsp Greek yogurt (we used Tillamook Farmstyle plain! It's lower fat and calories then pretty much anything else we've found)
1/2 cup milk
1 cup sugar (+ another 3 Tbsp for topping)
2 tsp vanilla
1 1/2 cup flour
1 1/2 tsp baking powder
1 package of strawberries (about two cups), cut in half
2. Fold in the flour and baking powder until just combined. Pour into your pan.
3. Place your strawberries all over the top of your batter, cut side up. Squeeze as many of these onto the top as you can! The more strawberries you have, the juicier and more delicious your cake will be!
4. Take your extra 3 Tbsp of sugar and sprinkle liberally all over the top of the batter. This will make for a super crisp, sweet top and adds some sweetness to the berries.
5. Bake for about 10 minutes at 350 degrees, then turn the oven down to 325 degrees and bake for 50 minutes. Serve with a dollop of whipped cream for a strawberries'n'cream flavor.
This cake vanished at my house! In a single morning we ate all but two pieces, and those two pieces stored nicely for breakfast the next morning for my two kids.
If you try this recipe, I'd love to hear how you liked it! And what other kinds of fruit you chose. blueberry would be amazing...but I digress. And if you're looking for more of our yummy recipes, you can check those out here!