Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Granulated sugar: 1 cup (200g)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Milk: 1 cup (240ml)
- Unsalted butter, melted: 1/2 cup (1 stick, 113g)
- Vanilla extract: 1 teaspoon (5ml)
- Large eggs: 2
- Fresh strawberries, hulled and halved: 1 pint (225g)
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, melted butter, vanilla, and eggs.
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Fold in strawberries.
- Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
- Calories: 250 per serving
- Carbohydrates: 45g
- Protein: 5g
- Fat: 10g
Dish Characteristics:
- Moist and tender crumb
- Sweet and tangy strawberry flavor
- Crumbly coffee cake topping
User Comments:
- "This coffee cake was a hit at my brunch party. It was so delicious and easy to make."
- "The strawberry flavor is perfect for summer. It's a great balance of sweetness and tartness."
- "I've made this coffee cake several times and it always turns out great. It's a family favorite."
Special Precautions and Tips:
- To ensure even baking, rotate the pan halfway through cooking time.
- If you don't have fresh strawberries, you can use frozen strawberries that have been thawed and drained.
- For a sweeter coffee cake, add an extra 1/4 cup of sugar to the batter.
