Description
Delicious soft and moist strawberry coffee cake recipe made with fresh strawberries (for a 8 inch / 20 cm pan)
Ingredients
- 125 ml (1/2 cup) Vegetable oil - sunflower oil or grapeseed oil
- 200 g (3/4 cup) Sugar - granulated
- 2 Eggs - room temperature
- 1 tsp Vanilla extract
- 125 ml (1/2 cup) Buttermilk - or plain yogurt
- 180 g (1 1/4 cups) Flour - all-purpose
- 1 1/2 tsp Baking powder
- 1 pinch Salt
- 200 g (1 cup) Fresh strawberries
Instructions
- Preheat your oven to 350°F / 180°C and line a 8 inch / 20 cm diameter round cake pan with parchment paper in the bottom or grease it with butter for easy removal from the pan.
- In a large container, place the vegetable oil with the powdered sugar and mix with an electric mixer for 2 to 3 minutes.
- Add the eggs and vanilla extract and mix again for one minute to incorporate.
- Add the buttermilk and mix until smooth.
- Then add the dry ingredients, flour, pinch of salt and baking powder and gently fold in with a flexible spatula.
- Pour the batter into the prepared cake pan and carefully place the halved strawberries on top.
- Bake in the preheated oven on medium for about 40 - 50 minutes until golden on top. Check for doneness by dipping a knife blade into the cake and it should come out clean.
- Allow the cake to cool completely in the pan, then remove from the pan and place on a large plate and refrigerate.
- Sprinkle with powdered sugar and serve the cake with a little vanilla ice cream.
Notes
Conservation: In the fridge covered with plastic wrap for 3 to 5 days.
Replace the buttermilk: With yogurt, mascarpone cream, semi-skimmed milk or sour cream.
Substitute oil: You can use the same amount of unsalted butter softened at room-temperature instead of vegetable oil.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Cake, coffee cake, dessert
- Cuisine: Française
Nutrition
- Serving Size: 1 slice
- Calories: 276
- Sugar: 21.7 g
- Sodium: 262.5 mg
- Fat: 13.5 g
- Carbohydrates: 36.7 g
- Protein: 3.7 g
- Cholesterol: 38.6 mg