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  • Liz Hoobchaak

Strawberry Coffee Cake

Updated: Nov 13, 2022


This recipe can be enjoyed as a decadent weekend breakfast treat or for a fruity summer dessert. The crust resembles a shortbread cookie and it has a crumbly top that gives this the texture of a coffee cake. Don’t be put off by the multiple layers, this recipe comes together quite quickly. By making the jam ahead of time, you can assemble this coffee cake in no time at all. Feel free to try it with different fruit flavors, I have made this with raspberry and blueberry jam and they were both excellent as well.


For the Crust Layer:

4 tbsp butter, melted

1/3 cup honey

1 tsp almond extract

1 tbsp lemon juice

2.5 cups of almond flour

1/8 tsp salt


For the Jam Filling:

1 pint strawberries

2 tbsp lemon

1 tbsp honey


For the Crumble Layer:

2 tbsp butter, melted

2 tbsp honey

1 cup of blanched almond flour

1 tsp cinnamon

1/8 tsp baking soda

1/4 tsp salt

Directions:

1. Prepare the strawberry jam ahead of time by simmering strawberries, lemon and honey for 15 minutes then blending until smooth.

2. Preheat your oven to 350ºF and line an 8 x 8 inch baking pan with parchment paper.

3. Combine all the ingredients for the crust in a mixing bowl. Pour into your pan and use your hands to smooth into an even layer. Bake for 12 minutes.

4. While crust is baking, prepare the crumble layer by combining all ingredients in a bowl and mixing with a fork until crumbly.

5. Remove the crust from the oven and pour the strawberry jam evenly over the top. Top the jam layer with the crumble, using your fingers to help spread it evenly.

6. Bake for another 20 minutes until it is golden brown on top.



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