Easy to Make Amazing Strawberry Coffee Cake

This coffee cake is so delicious that I made it twice in one week. It might rival my favorite, a bundt cake that I wrote about in my Low-Oxalate Anti-Inflammatory cookbook which I singlehandedly ate almost all by myself. Both recipes call for sour cream which is what makes the cake so soft.

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The Strawberry Coffee Cake takes about one hour to make and bake from start to finish.

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Ingredients:

 

1 stick of unsalted butter, soft

3/4 cup of organic white sugar

2 eggs

1 teaspoon vanilla extract

1 1/3 cup Gluten-Free Flour (I like this brand)

1 1/4 teaspoon baking powder

1/2 cup sour cream

2 cups fresh strawberries, sliced

 

Directions:

 

Preheat your oven to 350* then spray a round 9-inch cake pan with cooking spray.

In a medium-sized bowl, using beaters, mix together the sugar and butter until its fluffy.

Add eggs, mixing them well then add vanilla.

In a smaller bowl, combine the flour and baking powder.

Add the flour mixture to the sugar/butter/eggs alternating with the sour cream.

Mix until it’s combined.

Add strawberries, fold in with a wooden spoon until well incorporated.

Spread into the pan. You can lightly dust the top of the cake with a little sugar if you would like.

Bake about 40 minutes, insert a knife into the middle of the cake to make sure it’s baked completely.

Remove the cake and allow it to cool before slicing. Who am I kidding? Warm cake is the best! But seriously, wait for it to cool down just a bit.

 

 

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The original recipe is from Foodtastic Mom, here. I decreased the sugar and used gluten-free flour. She got the original recipe from Taste of the South here. If you make this delicious cake, be sure to tag me on Instagram so I can see the finished product!

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