This recipe is a result of my desire to make a relatively healthy coffee cake. It's a mildly sweet cake with flavors of vanilla and honey to accompany the strawberries. I would recommend using a light-flavor honey such as clover or wildflower.
This recipe is also fabulous with the strawberries mixed into the cake with 1/4" slices of rhubarb that have been macerated in sugar and a touch of vanilla extract. —TheBostonian
1 8" round cake
whole wheat flour
All Purpose flour
fine grain sea salt (scant)
unsalted butter at room temperature
large egg at room temperature
2 1/4 teaspoons
really good vanilla extract
thickly sliced strawberries
whole wheat flour
natural cane sugar (such as Demerara)
cold unsalted butter, cut into 1/4" cubes
raw chopped almonds
In This Recipe
Preheat oven to 350F
Butter an 8" round cake pan
Make the topping: Combine the first four topping ingredients in a bowl. Use your fingers to press the butter into the other ingredients, resulting in a coarse meal. Once done, the size of the pieces of butter should be somewhere between peas and hazelnuts.
Place topping in your refrigerator while making the rest of the coffee cake.
Make the batter: Mix the first five dry ingredients in a bowl, and whisk briefly to combine.
In another bowl, beat the room temperature butter on medium speed until light and fluffy. Add half the honey to the butter and beat to combine for 30 seconds to 1 minute, then repeat with the second half of the honey.
Once the butter and honey are combined, beat in egg, vanilla extract, yogurt, and lemon juice. If your egg was not room temperature, the mixture may look curdled, but it's actually small pieces of butter that were cooled by the cold egg. Proceed onwards.
Add 1/3 of the dry mixture to the wet and stir until just combined. Repeat twice more.
Pour the batter into the buttered cake pan and spread out to the edges of the pan. It will be sticky and won't look like enough, but it will rise quite a bit in the oven.
Place strawberries on top (overlapping is encouraged), and then pour the chilled topping over the strawberries, making sure to cover everything. Gently push down on the topping to create an even layer.
Place in oven for 25-35 minutes. Check for doneness by inserting a toothpick into the cake. When it comes out clean (look for batter and not just remnants from the topping!), remove from oven and cool completely on a wire rack.