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Strawberry Coffee Cake. Sweet and tangy. The secret ingredient? Greek yogurt!
Preheat oven to 350ºF. Grease a 9×13 baker.
In a large mixing bowl, combine flour, sugar, baking powder and salt. Stir well. Add milk, Greek yogurt, vegetable oil, eggs and vanilla. Stir just until combined. Gently fold in strawberries. Pour into the greased 9×13 baker. Set aside.
For the topping: Mix together the flour and sugar in a bowl. Cut butter into the flour mixture with the tines of a fork. Once the mixture looks like little peas, evenly spoon this over the top of the batter.
Bake in a 350ºF oven for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow it to cool for a few minutes then cut and serve.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!