This is an easy recipe for a moist coffee cake with fresh sweet strawberries, similar to Czech bublanina pastry. The magic of this delicious cake lies in the fact that you don't need fancy ingredients or a lot of time. Just give it a try, and I believe the cake turns out to be a big hit in your home!
oil and sifted breadcrumbsto dust the baking sheet
2Tablespoonspowdered sugarfor topping
Before you start baking, grease the baking tray with oil and dust with breadcrumbs—Preheat the oven to 340 °F (170 °C).
In a large mixing bowl, crack the eggs, and add a tablespoon of warm water and vanilla paste. Start mixing the eggs with a hand mixer at a slow speed. Gradually add the granulated sugar and increase the speed.
Once all the sugar is added to the eggs, mix at high speed until the egg mixture is light and fluffy. Be patient, the mixing process takes a couple of minutes. You have to hold on, the mass turns almost into a bright whipped foam.
Combine the dry ingredients: flour and the baking powder. Reduce mixer speed to a minimum. Add the flour mixture, milk, and oil to the egg mass in batches. As a final step, fold the lemon zest into the batter.
Pour the batter onto the prepared pan. Smooth the surface.
Put thick slices of cleaned fresh strawberries on top of the cake batter.
Transfer in the preheated oven. Bake for about 25 minutes until the surface is golden.
Makes about 16 pieces.
SERVING: Let the coffee cake cool for a while, then dust with icing sugar. Cut into pieces about 4x4" (10x10 cm), arrange on a dessert plate, and serve.
EQUIPMENT: I baked the strawberry coffee cake according to this recipe on a rectangular baking sheet about 17x12" (42x29 cm).
This cake is exceptionally fluffy and tender. To achieve this result, it is important to whisk the whole eggs and sugar thoroughly at the beginning.
The fruit tends to sink to the bottom of the sheet during baking. This is partly prevented by pressing the bottom of the fruit lightly into the flour.