Delicious Strawberry Almond Coffee Cake - A Guilt Free Indulgence!

Delicious Strawberry Almond Coffee Cake - A Guilt Free Indulgence!

Manasi 0

"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."
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1 h 10 m servings 181 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
  2. Mix strawberries and 3 tablespoons brown sugar together in a bowl.
  3. Mix flour, 1/3 cup brown sugar, baking powder, baking soda, and salt in a separate large bowl. Whisk yogurt, melted butter, vanilla extract, and egg in a third bowl. Stir yogurt mixture, alternating with milk, into flour mixture until just moistened. Spoon 2/3 of the batter into the prepared pan; spread strawberry mixture evenly over batter. Top with remaining batter. Sprinkle almonds over batter.
  4. Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let cool in pan atop a wire rack for 10 minutes. Run a knife around the edge of the pan before transferring cake to a serving platter.



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 ...

Okay I've made this twice and for those having trouble with the batter being to thick and pasty add more milk I've done this recipe with wild blueberries and it is awesome but I've added a crumb...

I did not care for this recipe. The proportions are wrong and hard to mix.