Strawberry Crumble Coffee Cake
Enjoy this fresh strawberry crumble coffee cake - perfect for breakfast or as an afternoon treat!
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Ingredients
For crumb topping:
- ½ cup all purpose flour
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- ¼ cup butter softened
For the cake:
- ⅔ cup granulated sugar
- ¼ cup butter softened
- ½ teaspoon salt
- 1, 6 ounces Stonyfield Strawberry Grassfed Yogurt
- 1 large egg
- ¼ cup whole milk
- 1 ½ cup all purpose flour
- 2 teaspoons baking powder
- 1 cup fresh strawberries sliced
Instructions
- Preheat oven to 350F and grease a square pan.
- To make crumb topping, mix all the ingredients until combined and crumbly like wet sand.
- For cake, in stand mixer cream the sugar, butter, and salt until fluffy, about 5 minutes.
- Add the yogurt, egg, and milk and mix until combined.
- Add the flour and baking powder and do not over mix.
- Pour batter into greased cake pan and top with sliced fresh strawberries.
- Sprinkle crumble on top evenly and bake for 35-45 minutes, until golden brown.
- Let cook for an hour before slicing.
Servings: 9 large squares