This post is sponsored by Almond Breeze Almondmilk, whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands I love and make Very Culinary possible!
I don’t even know what day it is? And I think I have a week’s worth of mail to retrieve.
Summer vacation has me all screwed up, because we’re not on a schedule until camps start. And even then…
My kids still have to do some reading and math each day, but other than that, all bets are off. Summer is sort of three months of “yes” for us. They work so hard during the school year, I really allow them to have a vacation.
Video games? Sure. Snack at 9pm? Yep. Stay up late? Ok. Cake for breakfast? Why not. Paint your brother’s face? You bet. Oh wait! No…definitely. no.
Anyway, this cake. Do I even need to tell you how much Trevor loved it? I mean. Strawberries. And cake.
And do I even need to tell you how much I loved it? Because…all the cinnamon things!
Also, you guys. I’m pretty much in love with the entire line of Almond Breeze Almondmilk. And I’ve decided you can substitute it in almost anything that calls for regular milk or buttermilk. It changes the flavor, obvi. But in a great way!
Strawberry Almond Coffee Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter , cut into cubes
- 1 cup Almond Breeze Almondmilk original
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cup diced strawberries (about 9 medium)
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup sliced almonds , crushed
Instructions
- Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan; set aside.
- In a large bowl whisk together flour, the 2 cups sugar, baking powder, baking soda, cinnamon, and salt. Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs.
- In a medium bowl whisk together the almond milk, eggs, and vanilla. Add to the flour mixture all at once; using a fork, stir just until moistened. Fold strawberries into the batter.
- Pour batter into prepared pan and spread out evenly. Combine the 1/3 cup sugar, cinnamon, and crushed almonds. Sprinkle evenly over batter. Bake for about 45 minutes or until a toothpick inserted near center comes out clean. Cool and cut into squares. Serve with extra slices of strawberry or whipped cream, if desired.
Nutrition
Other Notes
Deliciously light and moist on the inside with crunch topping. I thought we might need whipped cream or ice cream, but this coffee cake was perfect just as is. I used Bobs Red Mill Unbleached While Flour that you had recommended in a previous post and don’t know if the cake was so good because of it. I loved the fact that everything was done by hand and didn’t have to use the mix master. Also, this cake could probably be made with pears or other fruit or a combination.
I am all about the fruit lately. Can’t stop won’t stop NEED THIS.
Oh just come make this for me. Pleeeeease.
I knew you’d love this one. Remember the cake you made a loooong time ago, with the strawberry compote? Ya. Sigh…
love that ….summer of YES, especially YES to cake that is full of cinnamon and berries
haha, I love it!! that’s what summer is for, right?! CAKE for breakfast!!! woot woot!!! love this! love the almond milk!
I hear you on summer vacay! OMG. And this cake! It’s gorgeous Amy. Have me over for dinner, mmkay?
Definitely trying this. And because of your last Almondmilk recipe, I’m drinking it, eating cereal with it, etc. Yum!
Right??? I’m so glad you’re enjoying it like I do. Yay!
I agree with Trevor. I love cake, strawberries and almond flavor. Looks like we can’t go wrong with this recipe.
It would go perfect with your tea!
HI AMY! ONCE AGAIN. PERFECT TIMING. I WOULD LIKE TO MAKE THIS TOMORROW FOR A GATHERING WEDNESDAY MORNING, COULD I OR SHOULD I ADD ALMOND FLAVORING? I LOVE THE TASTE OF ALMOND, DO YOU THINK IT WOULD BE A GOOD ADDITION? THANKS AMY, ONCE AGAIN, YOUR RECIPES ALWAYS POP UP AT THE PERFECT TIME!! BLESSINGS, LYNN
Awesome, Linda! I don’t think it needs additional almond flavoring due to the almondmilk and almond topping. But if you want it to be stronger, you could add a touch of almond extract. Not a lot, since it can be very strong. Enjoy!
Aw I’m jealous of your kids and their summer vacation :) Especially the fact that they’re waking up to treats like this!
They’re in for a rude awakening when school starts up again! Ha. Thanks, Sues!