Banana Strawberry Coffee Cake
Enjoy a slice of moist and delicious banana strawberry cake! This crumb topped coffee cake with fruit filling is perfect for breakfast, snacks, or dessert.
Servings 12 slices
Calories 375kcal
Ingredients
Filling
- 2 cups chopped strawberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Topping
- 1 cup all-purpose flour
- 6 tbsp unsalted butter
- 1/4 cup light brown sugar
- 1/3 cup pecans, or walnuts
- 1/2 tsp cinnamon
- dash table salt
Cake
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp table salt
- 1/2 tsp cinnamon
- 1 cup mashed bananas, about 3 medium
- 1/2 cup sour cream
- 1 tsp vanilla
- 1/2 cup (8 tbsp, 4 oz) unsalted butter, cool room temperature
- 1 cup granulated sugar
- 2 large eggs
Instructions
Filling
- Mix together the strawberries, sugar, and lemon juice in a bowl and set aside.
Topping
- Add all topping ingredients to a food processor. Pulse until well mixed and beginning to clump up.
- Transfer to the refrigerator to keep cool until you are ready to use it. (Topping can be made up to 1 day ahead.)
Cake
- Heat oven to 350F. Prepare a 9-inch springform pan by greasing and flouring the bottom and sides.
- In a bowl, mix together the flour, baking soda, salt, and cinnamon. In another bowl, mix together the banana, sour cream, and vanilla.
- In a standing mixer fitted with the flat beater, cream together the butter and sugar on medium until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating 30 seconds after each.
- Scrape down the sides with a silicone spatula, then turn the mixer to low and add the flour mixture and banana mixture in turns. Start with 1/3 of the flour, then 1/2 the banana, 1/3 flour, 1/2 banana, and finish with 1/3 the flour.
- Give the batter a couple of stirs to finish mixing in the last bits of flour, then scrape the batter into the prepared pan. Top with the strawberries, strewing them out evenly. Finish by crumbling the topping over.
- Bake the cake for 60-70 minutes, or until the temperature in the center reaches 105-110F.
- Let rest on a cooling rack for 15 minutes. Then run a butter knife or spatula around the edge and remove the ring. Allow to finish cooling, then serve.
Notes
- Fruit: You can change this up by using a mix of berries.
- Storage: Store in a sealed container and use within a day or two. For longer storage, freeze slices and warm up in a toaster oven or microwave. Frozen slices are great for quick snacks and breakfasts.
Nutrition
Calories: 375kcal