I can’t seem to stop shoveling strawberries in my mouth.
Anyone else having this problem?
Okay. Good. Glad we are on the same page.
I love when you can tell the true changing of the seasons by how produce tastes. I took one bite of a particularly vibrantly colored, delicately sweet and meaty strawberry about a month ago and said, “You guys! It’s officially spring!” The Dude and Monkey looked up from their plates with little to no interest and continued on with their respective lunches.
Oh well. I’m not sure what kind of grand response I was expecting from my exclamation.
Okay that is a lie. I was actually hoping for a little mini fiesta break, like in that commercial for the taco shells.
The one where they are lamenting over the round taco shell and the little kid says in subtitles “why not make it flat on the bottom?” and then the commercial cuts to a little party where they fling him up in the air and throw confetti.
So yeah, that is what I was hoping for. A quick springtime party with confetti and a mariachi band.
So when I can hold on to a few strawberries without eating them, I actually really really love to bake with them. (Remember these little cookies?)
Here is my latest strawberry concoction. A lovely little coffee cake, if it pleases you.
Oh and yes you may notice that there does not appear to be a large amount of strawberries on this cake…well…I’ll be honest with you. I ate too many before I baked up this batch for the pictures. Woopsie. (P.S. It is also the reason that I have all of two pictures of the cake in this post. Hey. This is real life. And strawberries get eaten in real life.)
This cake is sweet and dense, offering a nice contrast to the crumbly struesel layer all over the top. And the nutmeg and cinnamon thing going through it all? Sign me up! I love the way that nutmeg tastes with strawberries. The spiciness stands up so well to the smooth sweetness of the fruit.
Happy Spring, ya’ll!
Strawberry Banana Coffee Cake
1/2 cup (heaping) diced, fresh strawberries
1/2 tablespoon sugar
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup (about 1 medium) mashed black bananas
1/2 cup honey
1 tablespoon vanilla
1/4 cup butter, melted and cooled
1/4 cup milk
Preheat oven to 350.
In a small bowl combine strawberries and sugar. Allow to sit for 10-15 minutes, while mixing the other ingredients.
In a large bowl whisk the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a medium bowl combine bananas, eggs, honey, vanilla, butter, and milk.
Dump the wet ingredients into the dry and stir until just combined.
Pour batter into a well greased, 8×8 baking dish.
Drain strawberries and scatter them over the top of the cake batter. Gently press strawberries into the top of the cake with the back of a spoon.
Sprinkle struesel (recipe below) over the top of the cake. Note: I only used about 3/4 of the mixture to top the cake.
Bake for 30-35 minutes or until an inserted toothpick comes out clean.
1/2 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 cup brown sugar
1/2 cup whole wheat flour
3 tablespoons cold butter, cut into cubes
In a small bowl stir together the cinnamon, nutmeg, sugar and flour.
Then using your fingers or a fork, quickly work the butter into the flour and sugar until it becomes the consistency of cornmeal and only small pea-sized chunks of butter remain.