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Cinnamon Coffee Cake with Roasted Strawberries and Streusel

A moist cinnamon flavored cake covered with a layer of sweet roasted strawberries and a crumbly streusel topping.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Servings 16 slices
Calories 179kcal

Ingredients

Roasted Strawberries

  • 1 Qt Strawberries hulled and halved or quartered if large
  • ¼ Cup Sugar

Coffee Cake

  • ¾ Cup All-purpose flour
  • ¾ Cups White Whole Wheat Flour
  • 1 Tbsp Cornstarch
  • 1 Tbsp Cinnamon
  • 1 tsp Baking Soda
  • ½ tsp Cream of Tartar
  • ½ tsp Salt
  • 6 Tbsp Butter melted and cooled
  • ½ Cup Brown Sugar
  • 1 Egg
  • ¼ Cup Milk

Streusel Topping

  • 1/2 Cup Flour
  • 1/4 Cup Brown Sugar
  • 1/2 Tbsp Cinnamon
  • 1/8 tsp Salt
  • 2 Tbsp Butter melted

Instructions

  • Preheat the oven to 350°F with a rack in the center. Line an 8x8 baking pan with parchment paper, hanging over the edges.
  • First make the roasted strawberries: Add the strawberries in an even layer in a 9x13 roasting pan. Cook for 20 minutes, stir and sprinkle evenly with the sugar. Then roast another 10 minutes, stir again, and roast for a final 10 minutes. Smash the berries gently with spoon and set the pan aside to cool.
  • To make the coffee cake, in a medium mixing bowl, whisk together the flours, cornstarch, cinnamon, baking soda, cream of tartar, and salt.
  • In a large mixing bowl, whisk together the butter and sugar until combined. Then stir in the eggs and vanilla.
  • Add the dry ingredients, milk, and 1 ½ tsp of syrup from the pan with the berries into the butter mixture, and fold in until just combined, and there are no large streaks of flour.
  • Bake the cake for 20 minutes, until the top appears dry. It will not be fully done at this point.
  • While baking, mix the streusel topping: in a medium mixing bowl, whisk together the flour, sugar, cinnamon, and salt until combined. Add in the butter and use your hands to mix until a piece holds together when pinched gently.
  • Top the par-baked cake evenly with the roasted berries and the streusel. Return to the oven, and bake another 20-25 minutes, until the berries are bubbling.
  • Let cool in pan for at least 20 minutes. Then remove the cake using the parchment paper and allow it to cool completely before cutting.

Notes

  • Make ahead tip: 
    • You can roasted the strawberries in advance. Allow them to cool, and then cover and store in the fridge for 1-2 days. Bring to room temperature before topping the par-baked cake.
    • This coffee cake tastes great baked in advance! Store it at room temperature in a sealed container. Warm individual slices to serve, or enjoy at room temperature.
  • Substitutions: 
    • If you don't have white whole wheat flour, you can use all-purpose flour in its place.
    • Replace the baking soda and cream or tartar with 1 tsp baking powder and 1/2 tsp baking soda.