Recipes and Cooking Strawberry Coffee Cake with Cornmeal Streusel 2.0 (4) 4 Reviews Is it dessert, breakfast, or a snack? Anytime is the right time for this summery strawberry coffee cake recipe. By Claire Saffitz Claire Saffitz Website Claire is most known for hosting the Gourmet Makes series on the Bon Appétit YouTube channel, where she utilized her knowledge of modern food to craft the perfect treats. She is also an avid recipe developer for Better Homes & Gardens, The New York Times, Yahoo! Life, and Epicurous.She was nominated by the International Association of Culinary Professionals for her New York Times-bestselling book 'Dessert Person: Recipes and Guidance for Baking with Confidence' in 2021. Claire attended Harvard University in Cambridge, Massachusetts, in 2009. She decided to continue on her education after Harvard, where she studied classic French cuisine and pastry at École Grégoire Ferrandi in Paris in 2012, in addition to completing her Master's degree in History focusing on culinary History in the Early Modern Era from McGill University. Learn about BHG's Editorial Process Published on June 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 45 mins Total Time: 1 hrs 30 mins Servings: 16 Jump to Nutrition Facts Ingredients Strawberry Filling 4 - 5 cup fresh or frozen strawberries ⅓ cup granulated sugar Pinch of kosher salt 1 tablespoon finely grated lemon zest Cornmeal Streusel Topping ¾ cup light brown sugar, packed ¾ cup all-purpose flour ⅓ cup cornmeal 1 ½ teaspoon ground cinnamon Generous pinch of kosher salt ½ cup unsalted butter, cut into pieces, at room temperature Cake 3 cup all-purpose flour 2 ¼ teaspoon baking powder 1 ½ teaspoon kosher salt ¼ cup orange juice ¼ cup sour cream, at room temperature 2 teaspoon vanilla extract 1 ¾ cup granulated sugar 4 large eggs, at room temperature 1 cup neutral oil Directions For filling: In a 10-inch skillet combine strawberries, the 1/3 cup granulated sugar, and a pinch of kosher salt. Warm over medium-low, stirring occasionally, until berries have released their juices and sugar is starting to dissolve, 5 to 8 minutes. Increase heat to medium and continue to cook until berries are submerged in liquid and soft, about 5 minutes longer; carefully mash. Bring to a boil and cook, stirring often, until mixture has reduced to about 1 1/2 cups, about 10 to 15 minutes. Remove from heat and stir in the lemon zest; let cool completely. Meanwhile, for streusel: In a medium bowl combine brown sugar, 3/4 cup of the flour, the cornmeal, cinnamon, and a generous pinch of kosher salt. Add butter and use your fingers to work it into the mixture until all the dry bits have been incorporated. Arrange an oven rack in the center position and preheat to 350°F. Grease a 13x9-inch pan. In a medium bowl whisk together the remaining 3 cups flour, the baking powder, and 1 1/2 teaspoons kosher salt. In a small bowl whisk together orange juice, sour cream, and vanilla extract. In the bowl of a stand mixer fitted with a paddle attachment combine the 1 3/4 cups sugar and eggs and beat, starting on low and gradually increasing to medium-high, until the mixture is very pale and voluminous, about 2 minutes. With the mixer running, slowly stream in 1 cup neutral oil. Reduce speed to low, then add half of the flour mixture; beat until most of the flour disappears. Add the orange juice mixture and beat until smooth; repeat with remaining flour mixture. Scrape batter into pan. Spoon strawberry filling over the entire surface of the batter. Use a toothpick or skewer to make figure eights, swirling in the filling. Sprinkle streusel mixture evenly over the top. Bake cake until top is risen and golden brown and a cake tester comes out clean, 40 to 50 minutes. Remove from the oven; let cool completely in the pan. Serves 16. Tips The strawberry filling can be made 1 week ahead. Let cool completely, then transfer to a lidded container and refrigerate until ready to use. The baked cake is best served on the first or second day, but will keep at room temperature, well wrapped, for up to 5 days. Tips Mash berries into a very lumpy puree, then cook until the mixture is deep red and thick like jam.Use a flexible spatula to scrape down the bowl and fold batter several times during mixing to ensure it's evenly mixed.If you're using a glass dish, drop the oven temp to 325°F. Bake 40 to 50 minutes as directed. Rate it Print Nutrition Facts (per serving) 462 Calories 22g Fat 61g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 462 % Daily Value * Total Fat 22g 28% Saturated Fat 6g 30% Cholesterol 65mg 22% Sodium 206mg 9% Total Carbohydrate 61g 22% Total Sugars 35g Protein 5g Vitamin C 27.5mg 138% Calcium 70mg 5% Iron 2mg 11% Potassium 146mg 3% Folate, total 72mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.