Strawberry Nut Coffee Cake
I really love coffee cake. I mean who doesn’t love a reason to have cake in the morning? The delicious, simple flavors of coffee cake, mixed with a cinnamon sugar swirl and some walnuts…nothing could be better.
The other thing I love about coffee cake is how easy it is to customize it. During the summertime, I love to use as many summer fruits and veggies as I can. Strawberries are one of my favorites, so I thought why not add the sweetness of strawberries to this delicious cake?
I don’t know why, but to me, a coffee cake needs to be done in a bundt pan. This recipe can easily be made dairy free/vegan by using dairy free sour cream. I use coconut oil instead of butter, but you can always use butter instead if that’s what you have. I also use coconut sugar, but again you can use regular white sugar as well.
The strawberries mixed in with the cinnamon sugar swirl is the perfect surprise in the middle of this coffee cake. I hope you enjoy it as much as I do!
Strawberry Nut Coffee Cake
Course: Breakfast, Brunch, DessertDifficulty: Easy12
servings25
minutes45
minutesThis coffee cake is the perfect sweet treat for breakfast using delicious strawberries, walnuts, and a cinnamon sugar swirl.
Ingredients
1 ½ cups coconut sugar
3/4 cup coconut oil, melted
3 eggs
1 tsp vanilla extract
2 ½ cups flour
1 tsp baking soda
1 tsp baking powder
1 cup sour cream
½ cup chopped walnuts
- Strawberry Cinnamon Sugar Swirl
1/4 cup sugar
1 T cinnamon
6-8 strawberries, thinly sliced
Directions
- Preheat oven to 350°F and grease a 10in bundt pan.
- Using an electric mixer, mix together the sugar and coconut oil.
- Add eggs one at a time, beating well after each. Then add your vanilla extract and mix well.
- In a separate large mixing bowl, mix together your flour, baking powder, and baking soda.
- Into the sugar mixture, add the flour mixture in two batches (half each time) alternating with the sour cream (half each time), and beating after each addition.
- Fold in the chopped walnuts using a spatula.
- In your bundt pan, drop half your batter in using a large spoon or spatula. Mix together the cinnamon and sugar, and sprinkle over the top (do this slowly, as I tend not to use all of the cinnamon sugar but feel free to add all of it if you want!). Add sliced strawberries over the top of the cinnamon sugar layer.
- Drop remaining batter on top, and use a spatula to cover the middle layer as best you can. (This is also where you could add any remaining cinnamon sugar on top if you wanted).
- Cook for 45-50 minutes, until a toothpick inserted into the center comes out clean. Cool on wire rack for 5 minutes before flipping over to drop the cake out of the pan. Flip rightside up again, and let cool for 5-10 more minutes before cutting and serving.
Notes
- Dairy free/Vegan: use dairy free sour cream.
- I have not experimented with gluten free flour but feel free to try it with flour that is a 1:1 substitute.
- You can use butter instead of coconut oil and white sugar instead of coconut sugar
- Wrap tightly and store in room temp for 3-4 days. You can also store in fridge and it can last up to 1 week.
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