I appreciate coffee cake for all its disguised glory as a perfectly acceptable excuse to eat dessert for breakfast. There’s no need to sugarcoat it. This extra-moist coffee cake, layered with cream cheese and fresh strawberries, is the ultimate sliceable sweet for breakfast through dessert.
The setup on this cake is simple: A layer of batter, a layer of cream cheese filling, another layer of batter and sliced strawberries on top. Pop it in the oven and the result is a mashup between coffee cake and cheesecake. Best of all, this cake is a blank canvas for all of your favorite fruits, so feel free to swap in other berries, apples or stone fruits for a totally customizable confection any day of the year.
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- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar, divided
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs, divided
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 3 ounces cream cheese, softened
- 1 cup sliced strawberries
- Powdered sugar (optional)
- Preheat the oven to 375F. Grease a 9-inch round cake pan with cooking spray then line it with parchment paper and grease the parchment paper with cooking spray.
- In a large bowl, stir together the flour, baking powder, baking soda and salt. Set the mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together 1 cup of the sugar with the butter until light and fluffy, about 2 minutes. Add 1 egg and the vanilla extract and beat until combined. Alternately add the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Set the batter aside.
- In a small bowl, beat together the cream cheese with the remaining ¼ cup sugar and 1 egg until creamy.
- Pour half of the batter into the prepared pan. Top it with the cream cheese mixture, spreading it into an even layer, then top it with the remaining half of the batter.
- Bake the cake for 20 minutes until it has puffed slightly then remove it from the oven and press the sliced strawberries on top. Return the pan to the oven and bake the cake for an additional 25 to 30 minutes until it's cooked throughout. Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
- Remove the cake from the pan, slice and serve.
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Recipe adapted from Better Homes and Gardens.
This coffee cake is delicious! I think peaches in the summer would be a tasty alternative to try.
This is such a Yummy recipe!! I have been making this all the time now. I play around with the fruit on the top. I add different kinds of berries. Even mango. It is always good!!
Thrilled you’re enjoying the recipe, Dina! Mango sounds like a delicious substitution!
Ooohh wow this sounds amazing, I think I’ll try it with pineapples on top.
That would be delicious!
Has anyone else made this and felt that is tasted like corn bread? I don’t mind because it was delish but my husband looked at me and asked why we were having corn bread for breakfast lol
Hey! This looks delicious!
I was wondering if I would be able to make the same thing only with apples on top instead of strawberries, I’m making this for my kids and one of them is allergic to strawberries.
Tried making this last night and i could not taste the cream cheese, im sure i did something wrong..im a beginner at this! Seems like the cream cheese melted in with the cake, making it very dense, yummy but no cream cheese taste ;) i will try again! ;)
Hi Kathy – The cream cheese will melt in with the cake batter, as it’s all baked together :)
Would you be able to make this in a smaller pan, such as a 6 inch? If so, what would you recommend for cooking time?
Hi Christina! I haven’t tried this is a 6-inch pan, but I’d be concerned that it’s too much batter and the cake might bubble over.
Oh, so yummy! My parents will love this, I intend to make it tomorrow as they’ll come to visit us. I have a brand new oven that just works amazing and I intend to brag with it XD
The cake is amazing, thanks for sharing!
– Erin –
this cake looks devine, was wondering if it could be made without the buttermilk?
Hi Wendy! I have never made this cake without buttermilk but you’ll need some sort of liquid. You can always make your own buttermilk using milk and lemon juice or vinegar.
Yeah, this looks suspiciously like real cake. I think it just needs a dollop of whipped cream and the jig will be up :)
Hi Kelly, I am very happy with this recipe. I used strawberries that were extra ripe. I made it the night before it was needed and the next morning, the coffee cake smelled (and tasted) so good. It was the best cake ever. Everyone loved it and not a grain was left over. Thank you :)
Awesome! So glad you enjoyed the recipe!
This looks divine! Because of the cream cheese component, does this need to be stored in the fridge? Look forward to making this. Thanks!
It’s safest to keep them in the fridge :)
Your cake looks gorgerous. I love strawberry cakes. The thing is I love the strawberry fresh and not too cooked. When is the latest time I can add the strawberry on top so it’s still pressed into the cake but not so baked? Can I add strawberry for the last 10 or 15 mins only?
Thanks, Alice! You could always just add them right after you remove the cake from the oven, or don’t add them at all and just serve them on the side :)
This looks absolutely delicious and beautiful as well. I see myself having this for breakfast.
Whoa. Nice, visual presentation here! I need a dessert for a brunch shower I’m hosting this weekend. I am not a cook or baker by any means! Especially desserts, I never make them so they typically bomb. This will be gorgeous next to all that bacon I’m going to make. And if there’s three things woman love….it’s 1) Chocolate 2) Bacon 3) cheese…. at least that’s how I see it.