Strawberry Almond Coffee Cake
Sweet, moist coffee cake made with almond milk, strawberries, and a delicious cinnamon almond topping.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
- 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 stick (1/2 cup) cold unsalted butter, cut into cubes
- 1 cup Almond Breeze Almondmilk original
- 2 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
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.