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Brown Butter Strawberry Coffee Cake with Lovely Strawberry Icing Recipe

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3.9 from 36 reviews

This Brown Butter Strawberry Coffee Cake with Lovely Strawberry Icing is a moist, tender cake bursting with fresh strawberries and a rich brown butter flavor. Topped with a cinnamon-spiced streusel and finished with a delicate strawberry glaze, this coffee cake is perfect for breakfast, brunch, or a sweet treat any time of the day. The combination of browned butter and vanilla Greek yogurt adds depth and creaminess, while the strawberry glaze enhances the fruity freshness.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices

Ingredients

For the Topping & Streusel:

  • 1 cup (120 grams) all purpose flour
  • ½ cup (107 grams) packed brown sugar
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅓ cup (75 grams) salted butter, melted (unsalted is fine, too!)

Wet Ingredients:

  • ½ cup (113 grams) salted butter
  • ½ cup (113 grams) vanilla Greek yogurt (such as Siggi’s whole milk vanilla yogurt)
  • ¼ cup (60 grams) milk of choice (unsweetened almond milk used)
  • 2 eggs
  • ½ cup (156 grams) pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

Dry Ingredients:

  • 1 ¾ cup (210 grams) all purpose flour (or gluten free all purpose flour as substitute)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Mix-ins:

  • 1 ½ cups diced fresh strawberries

For the Glaze:

  • 1 tablespoon butter, melted
  • ¼ cup (30 grams) powdered sugar
  • ¼ cup (6 grams) freeze-dried strawberries
  • 1-2 tablespoons milk of choice, to thin glaze for drizzling

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Generously coat a 9-inch springform pan with nonstick cooking spray, ensuring sides are also coated. Alternatively, use a 9-inch cake pan or an 8×8-inch square pan lined with parchment paper.
  2. Make Streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add melted butter and stir with a fork until mixture forms crumbly clumps resembling wet sand. Use fingers if needed to make thick clumps. Cover bowl with plastic wrap and refrigerate until needed.
  3. Brown the Butter: In a large saucepan or skillet over medium heat, add ½ cup butter. Stir constantly as butter melts, crackles, foams, and then turns a golden amber color with a nutty aroma. Remove from heat immediately once browned. Transfer to a large mixing bowl and let cool for 10 minutes to avoid cooking the eggs and yogurt in the next step.
  4. Mix Wet Ingredients: After brown butter has cooled, whisk in vanilla Greek yogurt, milk, eggs, pure maple syrup, vanilla extract, and almond extract until smooth and creamy.
  5. Mix Dry Ingredients: In a separate bowl, whisk together all purpose flour, baking powder, baking soda, and salt.
  6. Combine Batter: Add dry ingredients to wet ingredients, mixing gently until just combined to avoid overmixing. Fold in diced strawberries carefully to distribute evenly.
  7. Assemble in Pan: Pour half the batter into the prepared pan, spreading evenly with a spatula. Sprinkle half of the streusel over the batter. Add remaining batter on top and gently spread over streusel. Finish by topping with the remaining streusel mixture.
  8. Bake: Bake 45-55 minutes at 350°F (175°C) until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Cool: Remove cake from oven and allow to cool in pan for 30 minutes before glazing.
  10. Prepare Glaze: Blend freeze-dried strawberries until powdered. In a small bowl, combine melted butter, powdered sugar, strawberry powder, and 1 tablespoon milk. Stir to combine, adding additional milk as needed to reach a drizzle consistency.
  11. Glaze the Cake: Drizzle strawberry glaze over the cooled cake evenly.
  12. Serve and Store: Cut into 12 slices. Store cake covered at room temperature for 1-2 days or refrigerate up to 1 week.

Notes

  • Use a lightly sprayed springform pan or line cake pans with parchment to prevent sticking.
  • Make sure to cool brown butter before adding yogurt and eggs to avoid curdling.
  • Do not overmix batter to keep cake tender and light.
  • Fresh strawberries provide the best flavor and texture; drain if very juicy to avoid soggy batter.
  • Glaze can be thinned or thickened by adjusting milk quantity.
  • Unbaked cake batter is thick; spreading carefully helps layer the streusel beautifully.
  • Freeze-dried strawberries add a vibrant natural color and flavor to the glaze without watering it down.
  • Can substitute gluten free flour blend for a gluten-free version.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Coffee Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/brown-butter-strawberry-coffee-cake-with-lovely-strawberry-icing-recipe/