Description
This Gluten Free Strawberry Coffee Cake is tender, cozy, and bursting with fresh strawberries. Perfect for breakfast, brunch, or a sweet afternoon treat, it’s easy to make and full of love.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup fresh strawberries, chopped
- ½ tsp lemon zest (optional)
Instructions
- Preheat oven to 180°C (350°F) and prepare a 9-inch square pan.
- Mix gluten-free flour, almond flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and brown sugar until light and fluffy.
- Add eggs, one at a time, then stir in vanilla and lemon zest.
- Fold in sour cream, then gradually fold in dry ingredients until just combined.
- Gently fold in chopped strawberries.
- Pour batter into prepared pan, smooth the top, and bake 35–40 minutes until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack. Slice and serve warm.
Notes
Toss strawberries in flour to prevent sinking. Do not overmix the batter for a tender crumb. Store at room temperature up to 2 days or freeze up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg