Delicious Strawberry Almond Coffee Cake - A Guilt Free Indulgence!
Ingredients1 h 10 m servings 181 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
- 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.
Per Serving: 181 calories; 5.6 g fat; 29.1 g carbohydrates; 3.9 g protein; 29 mg cholesterol; 130 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
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 ...
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.
I've made this twice and used blueberries as well. Oh so VERY YUMMY!!