Strawberry Lemon Coffee Cake

• Vegetarian

• Produce

  • 1 tbsp Lemon
  • 2/3 cup Strawberries

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 2 1/2 tsp Cinnamon
  • 1 5/8 cups Flour
  • 3/4 cup Powdered sugar
  • 1/2 tsp Salt
  • 3/4 cups Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Oil

• Dairy

  • 2 tbsp Butter
  • 1/3 cup Milk
  • 2 tbsp Sour cream

Found on alattefood.com

Description

Ingredients

• 1/4 cup oil
• 1 egg
• 1/3 cup milk
• 1 Tbsp lemon juice
• 2 Tbsp sour cream
• 1 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 1 Tbsp lemon zest (about the zest of 1 large lemon)
• 3/4 cups sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp cinnamon
• 2/3 cup chopped strawberries
• 1/2 cup brown sugar
• 2 Tbsp flour
• 2 tsp. cinnamon
• 2 Tbsp melted butter
• 3/4 cup powdered sugar
• 1 Tbsp lemon juice

Directions

• Preheat oven to 375 degrees and grease a 9 circular cake pan or an 8x8 square baking pan.
• In a small bowl, mix together flour, sugar, lemon zest, baking powder, cinnamon, and salt.
• In a separate mixing bowl, lightly mix together oil, egg, vanilla extract, lemon juice, and milk.
• Make a well in the center of dry ingredients, and pour wet ingredients into it. Stir gently, as to not over stir the mix. Add in sour cream, and stir until just combined.
• Fold in strawberries, and pour into your pan and set aside.
• In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan. Use a rubber spatula to swirl the topping.
• Bake for 25 minutes or until your cake tester comes out clean.
• While the cake is cooling, make the icing by stirring together the powdered sugar and lemon juice. Drizzle over the top of the coffee cake.
• Serve warm, or cool.
• Enjoy!