Strawberry Basil Coffee Cake

Name: Strawberry Basil Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10
Cuisine: American Italian
Ingredients: 1 cup brown sugar; 1/2 teaspoon kosher salt; 1 cup all purpose flour; 1/4 cup slivered almonds; 6 tablespoons unsalted butter (melted and cooled slightly); 1 cup 2 sticks unsalted butter, at room temperature; 1/2 cup sugar; 1/2 cup brown sugar; 3 eggs (at room temperature); 1 tablespoon vanilla extract; 1/2 cup sour cream (at room temperature); 1/2 teaspoon kosher salt; 3 1/2 cups all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 1/2 cups whole milk (at room temperature); 2 1/2 cups diced strawberries; 3 tablespoons chopped basil; 1 teaspoon lemon zest (from 1 lemon)

15 MINPrep Time

45 MINCook Time

10Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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Coffee cake is such a classic, and I gave it a springy spin in this recipe! Sour cream helps give this cake such a perfectly soft texture, and freshly chopped strawberries, basil and lemon zest bring on the bright flavor. Coffee cake just isn't coffee cake without a crunchy streusel on top, and I added some slivered almonds to mine to give it even more texture and flavor.

Strawberry Basil Coffee Cake

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Ingredients

For the topping:

1 cup brown sugar
1/2 teaspoon kosher salt
1 cup all purpose flour
1/4 cup slivered almonds
6 tablespoons unsalted butter (melted and cooled slightly)

For the cake:

1 cup 2 sticks unsalted butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
3 eggs (at room temperature)
1 tablespoon vanilla extract
1/2 cup sour cream (at room temperature)
1/2 teaspoon kosher salt
3 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups whole milk (at room temperature)
2 1/2 cups diced strawberries
3 tablespoons chopped basil
1 teaspoon lemon zest (from 1 lemon)

Instructions

This recipe originated on Giada Entertains. Episode: Spring Supper.
Preheat the oven to 350 degrees F. Spray a 9×13 inch pan with nonstick cooking spray. Set aside.
In a medium bowl, mix together the brown sugar, salt, flour and almonds. Add the cooled melted butter and stir to combine until the mixture is evenly moistened and crumbs form. Set aside.
In a large bowl combine the butter, sugar and brown sugar. Using a handheld mixer on medium speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the eggs, vanilla, sour cream and salt. Beat on medium to combine. Add 1 1/2 cups flour, the baking powder and baking soda. Mix again for 1 minute or until the mixture is smooth. Add the milk and mix again until smooth. Add the remaining 2 cups of flour and fold with a rubber spatula being careful not to over mix. Pour the batter into the prepared pan and sprinkle evenly with the berries and basil. Top with the crumb and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Nutrition Serving Size: 10
per serving: Calories; 686

Amount/Serving % Daily Value

Carbs: 91 grams
Protein: 10 grams
Fat: 32 grams
Saturated Fat: 19 grams
Cholesterol: 125 milligrams
Sodium: 547 milligrams
Fiber: 3 grams
Sugar: 46 grams

vegetarian

3 comments

The Giadzy Kitchen - Apr 26

Hi @Diane! We’ve never tried it, but to make it gluten free, try substituting 1-to-1 gluten free flour for the all purpose flour. Let us know how it turns out!
Diane - Apr 26

Please advise on a gluten free version of the Strawberry Basil coffee cake. I would like to make for Mother’s Day Brunch. A Mother’s Day Brunch menu would be great too! Thank you!
SKY - Jun 09

I’m not going to rate the recipe because I didn’t get to follow the recipe exactly, as the lemon and zest weren’t included in the directions and I didn’t see the episode. Unfortunately it was too late to fix because I caught the mistake after it was already assembled. Please update the recipe.