Delicious Strawberry Almond Coffee Cake - A Guilt Free Indulgence!

Delicious Strawberry Almond Coffee Cake - A Guilt Free Indulgence!

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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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Ingredients

1 h 10 m servings 181 cals
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Original recipe yields 10 servings

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Nutrition

  • 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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Directions

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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.

Reviews

2

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 ...

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