STRAWBERRY BASIL COFFEE CAKE

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Strawberry Basil Coffee Cake image

Provided by Giada De Laurentiis

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 20

1 cup packed brown sugar
1 cup all-purpose flour
1/4 cup slivered almonds
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted and cooled slightly
Nonstick cooking spray, for the baking dish
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup sour cream, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
3 large eggs, at room temperature
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
1 teaspoon lemon zest
2 1/2 cups diced strawberries
3 tablespoons chopped fresh basil

Steps:

  • For the crumb topping: In a medium bowl, mix together the brown sugar, flour, almonds and salt. Add the butter and stir to combine until the mixture is evenly moistened and crumbs form. Set aside.
  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
  • In a large bowl, combine the butter, brown sugar and granulated sugar. Using a handheld mixer on medium speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the sour cream, vanilla, salt and eggs. Beat on medium to combine. Add 1 1/2 cups of the flour, the baking powder and baking soda. Mix again until smooth, about 1 minute. Add the milk and mix again until smooth. Add the remaining 2 cups of flour and the lemon zest and fold with a rubber spatula, being careful not to overmix. Pour the batter into the prepared baking dish and sprinkle evenly with the strawberries and basil.
  • Top with the crumb topping and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

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