Fresh Strawberry, Meyer lemon Coffee Cake
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings15
minutes50
minutesThis is a favorite especially with ripe strawberries and the flavors are so good. It is moist and just tastes like spring. It is like 3 textures in one and the flavor is out of this world. My kids beg for this and it is really easy to make. This can easily be made the morning of just give yourself about 2 hours to make/serve it.
Streusel
2 cups flour
3/4 cup sugar
3/4 teaspoon kosher salt
Grated Zest from 1 meyer lemon
1/2 cup salted butter, melted
1 tablespoon meyer lemon juice
2 teaspoons vanilla
- Strawberries
1 lb fresh strawberries, hulled and thickly sliced
2 Tablespoons sugar
2 Tablespoons strawberry jam
1 Tablespoon flour
1 Tablespoon meyer lemon juice
- Cake
2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking soda
1 cup unsalted butter, at room temp. (8oz)
1 cup sugar
Grated zest from 3 meyer lemons
2 large eggs
3 Tablespoons meyer lemon juice
1 teaspoon vanilla
1 cup sour cream
Directions
- Preheat oven to 350. Line a glass baking dish 9x13x2 with parchment and spray with baking spray.
- MAKE THE STREUSEL: In a bowl mix together the flour, sugar, salt and lemon zest. In another bowl, mix together the melted butter, lemon juice, and vanilla. Add the butter mix to the flour mix and stir to combine. The mixture should be lumpy and set aside at room temp.
- FOR THE STRAWBERRIES: Toss with flour, jam, sugar and lemon juice. Set aside.
- For the Cake: In a large bowl, using hand held electric mixer, beat together the butter, sugar and lemon zest until creamy about 3 minutes. Beat in the eggs one at a time, and then add the lemon juice and vanilla. Scrape the sides down.
- Reduce speed to low and add the flour mixture in 3 additions alternating with the sour cream. Beat until it just comes together and smooth into prepared dish. Then add the strawberries and then sprinkle the streusel all over to ensure even coverage of the strawberries.
- Bake in the oven until golden brown and a toothpick comes out with just a few crumbs, about 50-60 minutes.
- Transfer pan to a wire rack and allow to cool 10 minutes and then serve.
- The coffeecake can be made 1 day in advance. Cool completely and cover tightly with plastic wrap and store at room temperature.
