
How To Make Iced Strawberry Almond Milk Coffee Cake
Serves:
Ingredients
- 2cupsflour
- 1½cupssugar
- 1½tspbaking powder
- ½tspbaking soda
- ½tspground cinnamon
- ¼tspsalt
- 1stick cold unsalted butter,cut into cubes, subsitute with margarine or vegetable oil to be dairy-free
- 1cupalmond milk,sweetened regular or vanilla
- 2eggs
- 2tspvanilla
- 2cupsstrawberries,diced
- ¼cupalmonds,Sliced
- 2tbspalmond milk
- 2cupspowdered sugar
- ½tspalmond extract,optional
Instructions
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Preheat oven to 350 degrees F.
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Spray baking spray in a springform pan.
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In a stand mixer add flour, sugar, baking powder, baking soda, cinnamon, and salt.
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Pulse for a couple of seconds to combine.
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Add in the butter and turn on the mixer until the butter resembles crumbs.
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Add in the almond milk, eggs and vanilla and mix until just combined.
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Fold in most of the strawberries, reserving some for the top of the cake.
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Pour into springform pan and top with remaining strawberries and sliced almonds.
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Bake for 50 to 55 minutes or until the cake springs back up when pressed.
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Add the powdered sugar to a small bowl, whisk with almond milk until it reaches a thick cinnamon roll glaze consistency. For extra almond flavor, add ½ teaspoon of almond extract.
Nutrition
- Calories: 359.96kcal
- Fat: 10.34g
- Saturated Fat: 5.29g
- Trans Fat: 0.31g
- Monounsaturated Fat: 3.86g
- Polyunsaturated Fat: 1.17g
- Carbohydrates: 64.09g
- Fiber: 1.63g
- Sugar: 46.08g
- Protein: 4.07g
- Cholesterol: 46.91mg
- Sodium: 174.90mg
- Calcium: 109.80mg
- Potassium: 112.81mg
- Iron: 0.76mg
- Vitamin A: 76.15µg
- Vitamin C: 14.90mg
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