LIVE

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.

Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.

    Advertisement
  • Mix strawberries and 3 tablespoons brown sugar together in a bowl.

  • 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.

  • 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.

Nutrition Facts

181 calories; protein 3.9g; carbohydrates 29.1g; fat 5.6g; cholesterol 28.6mg; sodium 129.6mg. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/04/2015
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 topping of 1/4 c brown sugar 1/2c flour 1/2 of stick of butter 1/2 tsp of nutmeg with chopped diced almonds mix together till crumbly crumbs mixture and sprinkle over top then you can drizzle a cream cheese frosting for a coffee desert I'm doing another one but with cranberries and maybe pecans instead of almonds... Always love to play around with it thanks for sharing we love it!!!!! Read More
(4)

Most helpful critical review

Rating: 3 stars
09/29/2012
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. Read More
(4)
8 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
09/29/2012
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. Read More
(4)
Rating: 5 stars
09/03/2015
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 topping of 1/4 c brown sugar 1/2c flour 1/2 of stick of butter 1/2 tsp of nutmeg with chopped diced almonds mix together till crumbly crumbs mixture and sprinkle over top then you can drizzle a cream cheese frosting for a coffee desert I'm doing another one but with cranberries and maybe pecans instead of almonds... Always love to play around with it thanks for sharing we love it!!!!! Read More
(4)
Rating: 5 stars
04/10/2017
This is excellent. Add a little more milk in the end and Yes it is thicker than you'd think, however it rises up beautifully. Read More
(1)
Advertisement
Rating: 5 stars
04/05/2017
I've made this twice and used blueberries as well. Oh so VERY YUMMY!! Read More
Rating: 5 stars
07/08/2020
Not too sweet, I didn't have the flavored yogurt so I used sour cream with two tablespoons honey. Can't wait to try it with blueberries and or apples. Read More
Rating: 1 stars
11/13/2012
I did not care for this recipe. The proportions are wrong and hard to mix. Read More
Advertisement
Rating: 5 stars
03/30/2020
I’m not a good baker but this turned out wonderfully! I did add more milk as some suggested. But I also screwed up because I added 1/3 cup brown sugar to my strawberries. My strawberries were frozen so I mash them up with the extra sugar. I used plain yogurt and added my own honey (Just a little bit because of the extra sugar in the strawberries) ?and extra vanilla.? I also made a crumb topping with 1/3 cup melted butter, 1/2 cup Bob’s Red Mill almond ?flour, ground nutmeg, ground cardamom, a bit of ground coriander, ?1/3 cup brown sugar, and chopped sliced roasted almonds. Next time I will try blueberry! Read More