Brown Butter Strawberry Coffee Cake

There’s something truly special about a warm slice of Brown Butter Strawberry Coffee Cake on a sunny spring morning. I remember the first time I baked this delightful treat; the aroma of the brown butter wafted through my kitchen, instantly lifting my spirits. I had just come back from picking fresh strawberries, and the thought of incorporating them into a cake was too tempting to resist. The balance of the nutty butter, the sweetness of the strawberries, and that lovely glaze makes every bite feel like a warm hug. It’s a recipe that brings friends and family together, perfect for brunch or a casual afternoon gathering. Whenever I serve this cake, it’s met with smiles and satisfied sighs, and I can’t help but feel a sense of pride. So, let’s dive into the magic of baking this Brown Butter Strawberry Coffee Cake that can turn any day into a special occasion.

Recipe Ingredients for Brown Butter Strawberry Coffee Cake

When it comes to baking the Brown Butter Strawberry Coffee Cake, the ingredients play an essential role in creating a harmonious blend of flavors and textures. The combination of wet and dry ingredients, along with the fresh strawberries, works beautifully together to produce a cake that is both moist and flavorful.

• 1 cup all-purpose flour – The foundation for the cake, providing structure and stability.
• 1/2 cup brown sugar – Adds sweetness and moisture, giving the cake a rich flavor.
• 2 teaspoons ground cinnamon – A warm spice that complements the strawberries and adds depth.
• 1/4 teaspoon salt – Balances the sweetness and enhances the flavors.
• 1/3 cup salted butter, melted – The base of the streusel topping, providing richness.
• 1/2 cup salted butter – Used for browning, adding a nutty flavor to the cake.
• 1/2 cup Greek yogurt – Provides moisture and a slight tang, helping to create a tender crumb.
• 1/4 cup milk – Adds moisture; use any milk of your choice.
• 2 eggs – Provides structure and stability to the cake.
• 1/2 cup pure maple syrup – Natural sweetness and flavor that pairs wonderfully with strawberries.
• 1 teaspoon vanilla extract – Enhances the overall flavor profile.
• 1/4 teaspoon almond extract – Adds a subtle nutty flavor that complements the butter.
• 1 3/4 cups all-purpose flour – Essential for the cake batter, giving it the right texture.
• 1 teaspoon baking powder – Helps the cake rise and become fluffy.
• 1/2 teaspoon baking soda – Works with the acid in the yogurt to create lift.
• 1/4 teaspoon salt – Again, balancing the flavors.
• 1 1/2 cups diced fresh strawberries – The star ingredient that adds freshness and flavor.
• 1 tablespoon butter, melted – For the glaze, providing a shiny finish.
• 1/4 cup powdered sugar – Sweetens the glaze and thickens it.
• 1/4 cup freeze-dried strawberries – Provides strawberry flavor and color to the glaze.
• 1-2 tablespoons milk – To thin the glaze for easy drizzling.

Recipe Directions for Brown Butter Strawberry Coffee Cake

Now that we have our ingredients ready, let’s dive into making the Brown Butter Strawberry Coffee Cake. The process is straightforward, and I promise it’s worth every minute spent in the kitchen. Follow these steps to create a cake that will impress everyone!

1. Preheat the oven to 350 degrees F. Generously coat a 9-inch springform pan with nonstick cooking spray. It’s essential to coat the sides, too, to prevent sticking. Alternatively, you can use a 9-inch cake pan or an 8×8-inch square pan lined with parchment paper.
2. Start with the streusel topping. In a medium bowl, combine 1 cup of all-purpose flour, 1/2 cup of brown sugar, 2 teaspoons of ground cinnamon, and 1/4 teaspoon of salt. Mix them thoroughly. Add in 1/3 cup of melted salted butter and stir with a fork until the mixture begins to form crumbles resembling clumps of wet sand. You may find it easier to use your hands to form nice thick clumps. Once mixed, cover the bowl with plastic wrap and refrigerate until needed.
3. Next, let’s make the brown butter. In a large saucepan or skillet, add 1/2 cup of salted butter over medium heat. As the butter melts, it will crackle and foam; keep stirring constantly. After a couple of minutes, you’ll notice it starts to brown and turn a golden amber color at the bottom. When it reaches that beautiful brown, with a nutty aroma, remove it from the heat. It’s crucial to keep an eye on it to prevent burning. Transfer the brown butter to a large mixing bowl and set it aside to cool for about 10 minutes.
4. Once the brown butter has cooled, add the remaining wet ingredients: 1/2 cup of Greek yogurt, 1/4 cup of milk, 2 eggs, 1/2 cup of pure maple syrup, 1 teaspoon of vanilla extract, and 1/4 teaspoon of almond extract. Whisk the mixture until it’s well combined, smooth, and creamy.
5. In a separate medium bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix, as this can result in a dense cake.
6. Gently fold in 1 1/2 cups of diced fresh strawberries into the batter, ensuring they’re evenly distributed.
7. Pour half of the batter into the prepared pan, spreading it out with a spatula. The batter will be thick, so take your time. Sprinkle half of the streusel mixture over the batter. Then, top it with the remaining batter, spreading it gently over the streusel. Finally, sprinkle the remaining streusel mixture on top.
8. Bake in the preheated oven for 45 to 55 minutes or until a toothpick comes out clean with just a few crumbs attached. It’s essential to check around the 45-minute mark, as ovens can vary. Once done, allow the cake to cool in the pan for about 30 minutes before glazing.
9. To make the glaze, blend 1/4 cup of freeze-dried strawberries in a blender until they become a fine powder. In a small bowl, combine 1 tablespoon of melted butter, 1/4 cup of powdered sugar, and the strawberry powder. Add 1-2 tablespoons of milk gradually to thin the glaze until it’s easy to drizzle. Start with a small amount of milk and add more as needed.
10. Drizzle the glaze over the cooled cake, making back-and-forth motions to create a beautiful pattern. Once glazed, cut the cake into 12 slices. Store any leftovers covered at room temperature for 1 to 2 days or transfer to the fridge for up to 1 week.

Tips for Success

To ensure you have the best experience making the Brown Butter Strawberry Coffee Cake, here are some handy tips to keep in mind:

• Storage: To store leftovers, keep them in an airtight container. The cake is best enjoyed fresh but can last up to a week in the fridge.
• Freezing: You can freeze the cake without the glaze. Wrap individual slices in plastic wrap and place them in a freezer bag. They can last up to three months.
• Pairing: This cake pairs beautifully with a cup of coffee or tea. It’s perfect for brunch or as a sweet afternoon snack.
• Variations: Feel free to experiment with different fruits, like blueberries or raspberries, for a unique twist!
• Serving: Serve warm or at room temperature. A dollop of whipped cream on top can elevate the experience even further!

Great Combinations for Brown Butter Strawberry Coffee Cake

The Brown Butter Strawberry Coffee Cake is incredibly versatile and can be served on various occasions. Here are some great combinations to consider:

• Brunch Delight: Serve this cake as the centerpiece for a spring brunch alongside fresh fruit salad and a selection of teas.
• Picnic Treat: Pack slices of cake for a picnic in the park, paired with refreshing lemonade or iced tea.
• Afternoon Snack: Enjoy a slice with your favorite hot beverage on a cozy afternoon.
• Seasonal Gatherings: This cake is perfect for holiday gatherings in spring, making it a delightful addition to Easter or Mother’s Day celebrations.
• Storage Tips: For best results, if you have leftovers, store them covered at room temperature for up to two days; after that, transfer them to the fridge.

FAQ

Conclusion

The Brown Butter Strawberry Coffee Cake is truly a gorgeous dessert that brings together the warmth of brown butter and the freshness of strawberries. It’s perfect for any occasion, whether it’s a brunch with friends or a quiet afternoon at home. I encourage you to give it a try—I promise it will not disappoint! Each bite is a reminder of the joys of baking and the memories we create around the table. So gather your ingredients and let this cake become a beloved part of your recipe repertoire!

Brown Butter Strawberry Coffee Cake

The ultimate comfort food, this Brown Butter Strawberry Coffee Cake combines nutty flavors with fresh strawberries for a cake that's both moist and delicious. Perfect for brunch or a sweet treat, it's sure to impress everyone at the table. Don't miss out on making this delightful cake today!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup salted butter, melted
• 1/2 cup salted butter
• 1/2 cup Greek yogurt
• 1/4 cup milk
• 2 eggs
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups diced fresh strawberries
• 1 tablespoon butter, melted
• 1/4 cup powdered sugar
• 1/4 cup freeze-dried strawberries
• 1-2 tablespoons milk

Equipment

• Skillet
• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Blender
• Frying Pan
• Food Processor
• Wooden Spoon
• Cutting Board
• Whisk

Method

 

1. Preheat the oven to 350 degrees F. Generously coat a 9 inch springform pan with nonstick cooking spray (VERY IMPORTANT TO COAT THE SIDES TOO); alternatively you can use a 9-inch cake pan or an 8x8 inch square pan that’s been lined with parchment paper.
2. First make your streusel: in a medium bowl, mix together the flour, brown sugar, cinnamon and salt. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumps of wet sand. You may need to use your hands/fingers to form into nice thick ‘clumps’. Cover the bowl with plastic wrap and place in the fridge until ready to use.
3. Make your brown butter: add 1/2 cup butter to a large saucepan or skillet and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you stir constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens right when it foams. Continue to whisk and remove from heat as soon as the butter begins to turn a brown amber color and give off a nutty aroma. Transfer brown butter to a large mixing bowl and set aside to cool for 10 minutes while you get all of your other ingredients out and measured. Note: It is important that you wait the full 10 minutes for the brown butter to cool.
4. Once brown butter has cooled, add the remaining wet ingredients to the bowl: vanilla yogurt, milk, eggs, pure maple syrup, vanilla and almond extracts; whisk until well combined, smooth and creamy.
5. In a separate medium bowl: whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until just combined; do not overmix. Fold the diced strawberries into the batter.
6. Pour HALF of the batter into the prepared pan and spread out with a spatula; the batter will be thick. Sprinkle the batter with HALF of the streusel mixture. Then top with the remaining batter and gently spread over the streusel and then top again with remaining streusel mixture.
7. Bake for 45-55 minutes or until a tester comes out clean with just a few crumbs attached. Allow the cake to cool for 30 minutes before glazing.
8. To make the glaze: add freeze dried strawberries to a blender and blend until they are a fine powder. In a small bowl, mix together the melted butter, powdered sugar, freeze dried strawberry powder and milk. Start with a little bit of milk to thin the glaze, knowing you can always add more to thin if necessary. Drizzle the glaze back and forth over the cake. Cut into 12 slices. Store covered at room temp for 1-2 days, then transfer to the fridge for up to 1 week.

Notes

• To make dairy free: I recommend using melted vegan butter instead of dairy butter. Do not brown the vegan butter, just use it in the recipe as is (melted). You can also use dairy free yogurt of choice.

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.