You need this apple strawberry coffee cake recipe in your life! It is very easy to put together and will be an instant hit with your friends and family.
Let me describe this coffee cake to you. The sponge cake itself is very, very moist and the fruit bits that are inside it burst with flavor with each bite. If you’ve been following my blog, you know that the combination of apples and strawberries is a match made in heaven for me. Once you try this cake, you will know why!
I also like to slightly pre-cook apples for this particular recipe. I like that the apples lose some of their crunchiness and become pleasantly soft when eating it. This method will also add to the overall moistness of the cake.
One downside of this apple strawberry coffee cake is that it is quite addictive! I will be lying to you if I say one cup of coffee or one slice of this cake will be enough. It certainly is not for me and that’s how I get in trouble.
Ingredients:
- 2 small OR 1 large apple (please follow the proportions)
- 200 grams (10 oz) strawberries
- 400 grams (2 cups) of flour
- 3 medium eggs
- 3/4 cup granulated sugar
- 1/4 cup melted butter
- 1 cup sour cream
- 1/2 cup milk
- 2 tsp baking powder
- pinch of salt
- 1 tsp vanilla sugar or 1 tsp vanilla extract
For apples:
- 2 tsp butter
- 1 Tbsp granulated sugar
- 1/8 tsp cinnamon (a couple of pinches, really)
Directions:
Wash, cut in half, core the apples. Slice the apple halves in half moons that are about 1/8 inches thick.
In a small skillet melt 2 tsp butter and place the apples in there. Keep the heat at medium-low. Add 1 Tbsp sugar and give the apples a mix. The apple slices will start releasing some water and slowly cook down. Make sure not to burn them. If the heat is a little too high, by all means, lower it. The entire process should take about 8 minutes.
*HINT: Cooking apples do not need supervision. You can start cutting the strawberries while the apples are cooking.
Once the apples have cooked down some (5-6 minutes), add cinnamon and stir the apples gently. At this point, you want to be careful with the apple slices since they are a little fragile. Cook for another 2 minutes and turn the heat off.
Wash, dry, remove the green parts and quarter the strawberries.
In a medium bowl whisk eggs with 3/4 cup of sugar. Whisk until eggs turn pale yellow and mixture thicken a bit.
Add sour cream, melted butter (room temperature), milk and vanilla into the egg mixture. Give it a whisk on low speed until everything is incorporated well.
Add flour into the bowl, add salt and baking powder on top. On low speed of the mixer whisk the batter until flour is incorporated and the mixture becomes smooth.
Both the strawberries and apple slices will be used in 1/2 batches, including the batter. Visually dividing them into two will be enough.
PRE-HEAT THE OVEN at 360F
Line a 10-inch springform pan with parchment paper. Add half the batter into the pan, spread half of the apple slices and half of the strawberries on top of the batter.
Pour over the rest of the batter on top of the layered fruits. Artfully and evenly spread the rest of the fruits on top of the batter. Well, doesn’t have to be super artful :) Whatever rocks your boat at that moment.
Bake the cake in the heated oven for about 45-50 minutes. If you are noticing that the top of the cake might be getting too dark for your liking, place an aluminum paper on top of the cake towards the end of the baking process. This will ensure that the cake is not burning, but the inside of it is getting an even bake.
Once you take the cake out of the oven, please let it cool for about 15-20 minutes before you decide to cut into it. Decorate with a little confectioners sugar and awe your guests or your own stomach :D
Apple Strawberry Coffee Cake
Ingredients
- 2 small OR 1 large apple please follow the proportions
- 200 grams 10 oz strawberries
- 400 grams 2 cups of flour
- 3 medium eggs
- 3/4 cup granulated sugar
- 1/4 cup melted butter
- 1 cup sour cream
- 1/2 cup milk
- 2 tsp baking powder
- pinch of salt
- 1 tsp vanilla sugar or 1 tsp vanilla extract
For pre-cooking apples:
- 2 tsp butter
- 1 Tbsp granulated sugar
- 1/8 tsp cinnamon a couple of pinches, really
Instructions
- In a small skillet melt 2 tsp butter and place the apples in there. Keep the heat at medium-low. Add 1 Tbsp sugar and give the apples a mix. The apple slices will start releasing some water and slowly cook down. Make sure not to burn them. If the heat is a little too high, by all means, lower it. The entire process should take about 8 minutes.
- Once the apples have cooked down some (5-6 minutes), add cinnamon and stir the apples gently. At this point, you want to be careful with the apple slices since they are a little fragile. Cook for another 2 minutes and turn the heat off.
- While apples are cooking wash, dry, remove the green parts and quarter the strawberries.
- In a medium bowl whisk eggs with 3/4 cup of sugar. Whisk until eggs turn pale yellow and mixture thicken a bit.
- Add sour cream, melted butter (room temperature), milk and vanilla into the egg mixture. Give it a whisk on low speed until everything is incorporated well.
- Add flour into the bowl, add salt and baking powder on top. On low speed of the mixer whisk the batter until flour is incorporated and the mixture becomes smooth.
- Line a 10-inch springform pan with parchment paper. Add half the batter into the pan, spread half of the apple slices and half of the strawberries on top of the batter.Pour over the rest of the batter on top of the layered fruits. Artfully and evenly spread the rest of the fruits on top of the batter. Well, doesn’t have to be super artful :) Whatever rocks your boat at that moment.
- Bake the cake in the heated oven for about 45-50 minutes. If you are noticing that the top of the cake might be getting too dark for your liking, place an aluminum paper on top of the cake towards the end of the baking process. This will ensure that the cake is not burning, but the inside of it is getting an even bake.
- Once you take the cake out of the oven, please let it cool for about 15-20 minutes before you decide to cut into it. Decorate with a little confectioners sugar and awe your guests or your own stomach :D
Thank you for sharing this recipe. My flour measures 120 grams/1 cup. Is it a special flour that weighs 200 grams/1cup? Thanks
Hi Nancy! Thank you for stopping by. In the U.S. a cup used for measuring flour (sugar, milk, etc) usually takes in about 200 grams. I hope this answers your question.
I did make this but it did not rise I don’t know what I did as I followed your instruction should I use a smaller size cake tin
Hi Lola, it turned out deliciously good! My whole family loved it!
The cake is marvellous. I have sub with oat flour for lower carb intake. I will make this again for us.
I don’t see what temperature this is supposed to be baked?
Grams and cups together… very confusing. Metric works much better in backing, was looking forward to try this but not anymore….
The items called out in grams are all things that have weight per volume and the weight is what matters most for them. The rest of the items are not as variable and therefore can be accurately measured by volume without needing to weigh everything.
How do you store this? Is it ok on the counter for a few days?