I bought myself a present the other day – Fresh from Poland. A new vegetarian cookbook. I read about it … somewhere. I can’t remember exactly where but I was very intrigued. My grandmother was Polish and she was a very good cook. I am looking forward to trying many of the recipes. Of course the first recipe I tried from the book was a sweet. I made a coffee cake recipe, a strawberry coffee cake to be exact. It has everything I love – strawberries, a lightly sweet cake base and streusel.
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Strawberry Coffee Cake with Streusel
Serves 16
For the Dough
- 4 cups all purpose flour
- 2 packages (1/4 oz) instant yeast
- 1/2 cup sugar
- 1/2 tsp kosher salt
- 2 eggs, lightly beaten
- 1 cup plus 1 TBS full fat buttermilk
- 3/4 cup unsalted butter, melted plus more for the pan
- sunflower oil
- 1 pound fresh strawberries (or sliced, pitted stone fruits)
For the Struesel
- 1 1/4 cups all purpose flour
- 1/3 cup sugar
- 1/4 cup plus 1 TBS unsalted butter, cold and cut into pieces
powdered sugar if desired for dusting
Make the Dough
- Combine the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook
- Add the eggs, buttermilk, and melted butter
- Mix on medium speed for one minute until combined
- Knead on medium high speed for 10 – 15 minutes until the dough is soft and silky. When you push down on it the dough should feel firm and elastic.
- Transfer the dough to a large, oiled bowl and cover with plastic wrap. Let sit in a warm place until the dough has tripled in size, about 1 1/2 hours.
- to test if the dough is fully risen, make in indentation with your finger in the center of the dough. If the indentation remains, move on to the next step. If not continue to let rise.
Make the streusel topping
- Whisk together the all pupose flour and sugar
- Add the butter and use your fingers to rub it in until you have a breadcrumb like texture.
- Chill in the refrigerator for at least 30 minutes or until ready to use
Form the cake
- Lightly butter a 9 x 13″ pan and line it with parchment paper. Scrape the dough into the pan and smooth it with your hands
- Scatter the berries over the top of the dough
- Cover and let sit at room temperature until it doubles in size about 25 minutes
- Meanwhile, preheat oven to 350
- Sprinkle the streusel over the top of the cake
- Bake for about 35 minutes until a tester comes out clean
- Let cool on a wire rack
- Dust with powdered sugar if desired before serving
How Was the Yeasted Coffee Cake?
The first time I made this I used frozen berries. Don’t do that. Just don’t. It makes for a mushy mess on the top of the cake. Use fresh fruit – no matter what fruit you decide to use. I make these mistakes so you don’t have to. With the fresh berries this is a very lovely cake; not too sweet and a delight with my morning coffee.
The base cake is not very sweet at all – it’s like a rich challah to be honest. A little denser and a touch sweeter, but just a touch. The berries and the streusel are what provide the sweet and obviously that is not a lot. This is not going to be a cake for the kids but we loved it. I am looking forward to adding it into my rotation of coffee cakes with the couronne and crumb cake.
I am looking forward to trying more recipes from the cookbook. Of course two of my favorite recipes from my grandmother are not vegetarian; chicken soup and stuffed cabbage, but the third is – pierogies. I made them once before and am gearing up to do so again.
PrintStrawberry Coffee Cake with Streusel, a Yeasted Coffee Cake
a lightly sweet base cake with fresh strawberries and a streusel topping
- Prep Time: 2 hours 20 minues
- Cook Time: 35 mintures
- Total Time: 10 minute
- Yield: 16 1x
- Category: Coffee Cake
- Method: Baking
- Cuisine: Polish
Ingredients
For the Dough
- 4 cups all purpose flour
- 2 packages (1/4 oz) instant yeast
- 1/2 cup sugar
- 1/2 tsp kosher salt
- 2 eggs, lightly beaten
- 1 cup plus 1 TBS full fat buttermilk*
- 3/4 cup unsalted butter, melted plus more for the pan
- sunflower oil
- 1 pound fresh strawberries (or sliced, pitted stone fruits)
For the Struesel
- 1 1/4 cups all purpose flour
- 1/3 cup sugar
- 1/4 cup plus 1 TBS unsalted butter, cold and cut into pieces
powdered sugar if desired for dusting
Instructions
Make the Dough
- Combine the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook
- Add the eggs, buttermilk, and melted butter
- Mix on medium speed for one minute until combined
- Knead on medium high speed for 10 – 15 minutes until the dough is soft and silky. When you push down on it the dough should feel firm and elastic.
- Transfer the dough to a large, oiled bowl and cover with plastic wrap. Let sit in a warm place until the dough has tripled in size, about 1 1/2 hours.
- to test if the dough is fully risen, make in indentation with your finger in the center of the dough. If the indentation remains, move on to the next step. If not continue to let rise.
Make the streusel topping
- Whisk together the all pupose flour and sugar
- Add the butter and use your fingers to rub it in until you have a breadcrumb like texture.
- Chill in the refrigerator for at least 30 minutes or until ready to use
Form the cake
- Lightly butter a 9 x 13″ pan and line it with parchment paper. Scrape the dough into the pan and smooth it with your hands
- Scatter the berries over the top of the dough
- Cover and let sit at room temperature until it doubles in size about 25 minutes
- Meanwhile, preheat oven to 350
- Sprinkle the streusel over the top of the cake
- Bake for about 35 minutes until a tester comes out clean
- Let cool on a wire rack
- Dust with powdered sugar if desired before serving
Notes
*I did not have buttermilk so I used equal parts milk and sour cream
Do not use frozen strawberries. Learn from my mistake. It makes for a very mushy topping
Prep time includes rising times
Keywords: coffee cake, strawberry coffee cake, streusel, yeasted coffee cake, Polish coffee cake
