I started out with the intention of making a banana bread recipe since I had a few overripe bananas on the counter. But when I went to use them they were a bit too far gone, so change of plan.
I had just bought some strawberries at the store the day before, and thought, why not make something with that instead.
So I put some dry ingredients together and then went to grab the eggs from the fridge….. Dang! Not enough eggs. This is not starting out well. I set the dry ingredients aside and decided I better make a list to take to the store tomorrow so that I don’t forget anything else.
I feel like I’ve had to stop by the store every day this week because I keep forgetting one thing or another! I need to get better at making a list.
Anyway, I finally have what I need to complete this recipe. I decided that, instead of a bread, I would make a coffee cake. Kind of a cross between a bread and a cake.
I must say that it turned out quite delicious. I had a piece with my coffee this morning and another for dessert after dinner. It’s addicting! Definitely worth that extra trip to the store………again.
Move over banana bread, there’s a new coffee cake in town!
Fresh Strawberry Coffee Cake
- 3 cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs, beaten
- 2 1/2 sticks butter, melted
- 2 1/2 cups chopped fresh strawberries
Preheat oven to 350 degrees. I a mixing bowl sift together dry ingredients. Add eggs and melted butter and mix until combined. Fold in chopped strawberries. Pour batter into a greased 9×13 pan. Batter will be thick. Spread evenly in pan.
Bake at 350 degree for 35-40 minutes or until toothpick comes out clean when inserted in the middle of the cake. Let cool thoroughly before serving. To serve, you can sprinkle with powdered sugar or serve with freshly whipped cream or just as is. Enjoy!