Strawberry Coffee Cake – Czech Jahodový koláč

strawberry coffee cake czech jahodovy kolac bublanina recipe

Strawberry Coffee Cake – Czech Jahodový koláč

This easy recipe for a moist coffee cake with fresh strawberries is similar to Czech bublanina. The magic lies in its simplicity—no fancy ingredients or much time needed. Give it a try, and it is sure to be a big hit in your home!

Course Sweet Pastry

Cuisine Czech

Keyword Sheet cakes, Strawberry Recipes

Prep Time 20

Cook Time 25

Total Time 45

Servings pieces

Calories 170kcal

Author Petra Kupská

Ingredients

4 medium eggs ar room temperature
1 cup granulated sugar
½ teaspoon vanilla paste (or vanilla extract)
1 Tablespoon warm water
2 cups all-purpose flour
½ Tablespoon baking powder
2 Tablespoons canola (or sunflower oil)
¾ cup whole milk lukewarm
1 Tablespoon lemon zest freshly grated
4 cups fresh strawberries
½ Tablespoon solid fat to grease the baking sheet
2 Tablespoons fine breadcrumbs to dust the baking sheet
2 Tablespoons powdered sugar to sprinkle over the cake before serving

Cups - Metric

Instructions

Before you start baking, grease a baking sheet with ½ Tablespoon solid fat and dust it with 2 Tablespoons fine breadcrumbs. Preheat the oven to 350 °F.
In a large mixing bowl, crack 4 medium eggs and add 1 Tablespoon warm water and ½ teaspoon vanilla paste. Start mixing the eggs with a hand mixer with whisk attachment at a slow speed. Gradually add 1 cup granulated sugar while increasing 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; this process takes a few minutes. Continue mixing until the mixture turns into a bright whipped foam.
Combine the dry ingredients: 2 cups all-purpose flour and ½ Tablespoon baking powder. Reduce the mixer speed to a minimum. Gradually add the flour mixture, ¾ cup whole milk, 1 Tablespoon lemon zest, and 2 Tablespoons canola to the egg.
Pour the batter onto the prepared baking sheet and smooth the surface. Place thick slices of cleaned 4 cups fresh strawberries on top of the cake batter.
Transfer in the preheated oven. Bake for 25 minutes until the surface turns gold. Before serving, dust with 2 Tablespoons powdered sugar.

Notes

The basic recipe makes about 16 pieces.
SERVING: Let the coffee cake cool for a while, then dust it with powdered sugar. Cut into pieces about 4x4 inches (10x10 cm), arrange on a dessert plate, and serve.
EQUIPMENT: I baked my strawberry coffee cake according to this recipe on a rectangular baking sheet about 17x12 inches (42x29 cm).
This cake is exceptionally fluffy and tender. To achieve this result, it is crucial to thoroughly whisk the whole eggs and sugar at the beginning.
The fruit tends to sink to the bottom during baking. To help prevent this, lightly press the bottom of the fruit into flour before placing it on the batter.

Nutrition