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.
Prep Time 20minutes
Cook Time 1hour40minutes
1QtStrawberrieshulled and halved or quartered if large
¾CupsWhite Whole Wheat Flour
½tspCream of Tartar
6TbspButtermelted and cooled
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.
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.
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.
Cinnamon Coffee Cake with Roasted Strawberries and Streusel Recipe from Slumber & Scones https://www.slumberandscones.com/cinnamon-coffee-cake-with-roasted-strawberries-and-streusel/