Strawberry Coffee Cake
with Sumac Icing
a sweet treat recipe
Kimberly, a self-taught baker and food photographer, discovered her passion for both through experimentation. She wants to inspire others to enjoy baking and show that creating delicious treats is possible with patience and creativity. Her food photography showcases the beauty and joy of baking, encouraging others to try it themselves.
Vibrant, sweet strawberries enhanced by sumac's floral and citrus notes, brings new life to a classic coffee cake. An easy cake topped with a fruity, floral icing.
TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 40 M
TOTAL | 1 H
16 SERVINGS
| 1 square
SPECIAL EQUIPMENT:
HAND OR STAND MIXER
8-IN SQUARE BAKING PAN
Prepare the strawberries:
- Preheat oven to 375ºF. Grease an 8" square baking pan and add a parchment sling.
- In a medium bowl, add strawberries, sugar and sumac. Stir to combine and set aside.
Prepare the crumb:
- Melt the butter in a medium bowl. Add remaining crumb ingredients, and mix together until clumped and no dry ingredients remain. Set aside.
For the cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- n a large bowl, beat together the butter and sugar until light and fluffy, about 3 minutes. Next, beat in the egg and vanilla.
- Add the sour cream and mix until thoroughly combined.
- Gently fold in the flour mixture until the flour is halfway mixed. Using a slotted spoon, scoop the strawberries, allowing most of the juices to drain, and add to the batter. Gently fold in the strawberries until thoroughly mixed. Reserve the strawberry juice for the icing.
- Spoon batter into the prepared baking pan and gently spread to the edges. Sprinkle the crumb topping evenly over the batter.
- Bake for 35-40 minutes.
For the icing:
- While the cake cools, combine the confectioner's sugar and reserved strawberry juice to a medium bowl. Add 2 tbsp of milk and whisk until a pourable consistency is achieved. Add more milk if the texture is too thick to pour.
- Drizzle icing over completely cooled cake, slice and serve.
Store well wrapped at room temperature for 5-7 days. Freeze well wrapped for up to 3 months.
If you don't have an 8" square baking pan, a 9" round cake pan can be used.
Macerated strawberries with sumac is a great topping for yogurt, ice cream, or chia pudding. Feel free to double the strawberry preparation to save half for later.
ground
Ground sumac, a staple in Middle Eastern cuisine, offers a tart, lemony flavor, enhancing salads, meats, and traditional dishes.
2 oz - JAR$8
2 oz - REFILL$7
6 oz - REFILL$16
dried
fine grain
This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.
0.49 oz - PORTION$0.50
3.5 oz - JAR$3
3.5 oz - REFILL$2
16 oz - REFILL$8
