This Strawberry and Lemon Coffee Cake is soft, zingy and filled with juicy strawberries. With its crunchy crumb topping, this is one seriously delicious accompaniment to your coffee!
Preheat the oven to 180C/350F and spray an 8x8 inch square pan with cooking spray. Alternatively, you can line the pan with grease proof paper.
Make the crumb topping: place butter, sugar, oats and sugar into a small bowl and rub between your fingers until you have a coarse breadcrumb texture with some pea sized lumps. You can use a pastry cutter to begin with, but it will need hands for the final mix as it helps the mixture meld together. Leave to one side.
Place the butter, sugar and lemon zest into a large bowl, or the bowl of your stand mixer, and beat on medium speed for 2-3 minutes until light and fluffy.
Add in the eggs, scraping down the sides as necessary, and mix until well combined, around 1 minute.
Place the flour, baking powder and salt into a medium sized bowl and mix briefly. Place 3/4 of the mixture into the egg mixture, then place the strawberries in the remaining flour and stir to coat them in flour.
Begin to mix the cake mixture on low. When it starts coming together, gradually add in the milk and continue to mix until fully combined. Turn the speed up to medium and mix for 30 seconds.
Tip in the floured strawberries and fold until they're evenly dispersed through the mixture.
Tip the cake batter into your prepared pan and smooth into an even layer. Sprinkle the crumb topping all over the cake and press very gently to help it stick to the cake mix.
Place in the oven for 20-25 minutes until the top is golden, then turn the oven down to 160C/325F and cook for a further 23-28 minutes until an inserted skewer into the centre of the cake comes out clean.
I would check every 10 minutes after you've turned the oven down as this cake can go from not cooked to over cooked in minutes!
Leave to cool completely before slicing into 9-12 squares and serving. You can also melt some white chocolate and drizzle it over the top like I did.
Strawberry and Lemon Coffee Cake will keep in an airtight container, at room temperature, for 3 days.
*You can also use a low fat spread - I would never normally say to use this as I love real butter in baking, but I used a low fat spread once for a crumb topping and it was the best crumb topping I'd ever eaten!