"This very easy and fun cake made from scratch is a moist, light cake good as a dessert, breakfast, or brunch. A berrylicious delight which can satisfy a baker's ache to bake! Your home will just smell wonderful while it is baking and cooling." — Manasi
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1 1/2 cups
vanilla honey yogurt
The cake batter was REALLY thick, and I had a tough time even spreading it into the bottom of the springform pan that I used. After adding the strawberry-sugar mixture, I literally had to just drop the rest of the batter on the top. The cake itself is more biscuit-y rather than cake-y, and even though it had both baking powder and baking soda, it didn't rise much. It appeared to be a little dry coming out of the oven, so I added a glaze on the top. I followed the recipe to the letter but ended up with a pretty small cake that wouldn't yield 10 servings in this house. It's an OK strawberry coffee cake, but there are others that I prefer. Thanks Manasi, but I'll probably stick with the other recipe which works better for us.
I did not care for this recipe. The proportions are wrong and hard to mix.
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 50
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