Strawberry Crumb Coffee Cake
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 large egg
- 1 cup white sugar
- 1 tsp. ground cinnamon
- 1 1/3 cups powdered sugar
- 2 tsp. baking powder
- 1 tsp. vanilla extract
- 1/2 tsp. sea salt
- 2 cups unbleached all-purpose flour ((bleached flour tou
- 1/2 cup unsalted butter (softened (1 stick))
- 1/2 cup milk ((i didn’t have milk so i used heavy whippin
- 2 1/2 cups fresh strawberries (diced divided use)
- 1 cup brown sugar (packed )
- 2/3 cup unbleached all-purpose flour ((bleached flour tou
- 1/2 cup unsalted butter (cold (1 stick))
- 2 tbsp. water (or milk)
- Carbohydrate 15.4207022345958 g
- Cholesterol 18.1694444433399 mg
- Fat 0.540174444205682 g
- Fiber 0.115049996693929 g
- Protein 0.983549443530395 g
- Saturated Fat 0.205163055405076 g
- Serving Size 1 1 Serving (33g)
- Sodium 92.8827499710469 mg
- Sugar 15.3056522379019 g
- Trans Fat 0.0769014999874882 g
- Calories 69 calories
Heat oven to 350°. Grease and flour a large 12†cast iron skillet very well. Beat softened butter, white sugar, egg, vanilla, baking powder, salt and cream until smooth and creamy in texture. Add flour and 1 ½ cups strawberries and stir to combine. Spread mixture into prepared cast-iron skillet. Spread streusel topping over top of batter in skillet. Sprinkle remaining 1 cup of strawberries over the top. Bake at 350° for 45-60 minutes, until deep golden brown. If knife inserted in center comes out clean, cake is done. Remove skillet to wire rack to cool. Glaze with icing when cool. Allow glaze to harden and dry about 15 minutes before serving. Mix 1 cup brown sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in ½ cup cold butter; topping mixture will be crumbly. Set aside. Combine ingredients and drizzle over top of cooled cake.
