Tuesday, May 27, 2014

Breakfast Strawberry Coffee Cake

Don't you hate it when your berries mold over before you get the chance to eat them? I ended up with a large quantity of strawberries that needed to be used, and I needed something to feed the fam-bam who all came in town for my graduation. Strawberry coffee cake came out as the winner for what to make.

*Note: I used melted coconut oil instead of vegetable oil. It provided for a beautiful combination with the cinnamon, nutmeg and strawberries. The spices added warmth, the strawberries freshness and the coconut oil richness but in a subtle exotic way. If you haven't cooked with coconut oil, I highly suggest it. Your local grocery store probably has it, but don't by it at your regular supermarket. Most likely it will be cheaper at a place like Whole Foods or Trader Joe's

3 cups of Flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp of freshly grated nutmeg
1/2 tsp salt
1 1/2 cups of sugar
1/2 cup brown sugar
1 1/4 cup of vegetable oil
4 eggs
4 cups of strawberries, roughly chopped 

In a medium bowl mix together the flour, cinnamon, nutmeg, salt and baking powder. In the bowl of a stand mixer, mix the oil, eggs and sugar until well mixed. Add the flour and stir. Add the strawberries and stir into the batter. The batter will be very thick. Pour into two greased loaf pans, or in this case I used a bundt pan. Bake at 350 for about 45 minutes-1 hour or until a toothpick comes out clean.

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