Using Stonyfield Strawberry Yogurt in place of sour cream not only reduces calories and fat but adds extra flavor. Check out our Substitution Guide.

Strawberry Coffee Cake

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By Stonyfield

• Breads and Muffins
• Breakfasts
• Summer
• Easter
• Mother's Day
• Vegetarian
• American

Using Stonyfield Strawberry Yogurt in place of sour cream not only reduces calories and fat but adds extra flavor. Check out our Substitution Guide.

Ready In: 45 minutes

Level: Easy

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Prep: 10 minutes

Cook: 35 minutes

Yields: 20 Servings

Print Recipe

Ingredients

• 1 1/4 stick butter
• 1/2 c brown sugar
• 2 c flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp vanilla
• 1 tsp baking powder
• 2 eggs
• 1 c sugar
• 1 cStonyfield Organic Whole Milk Smooth & Creamy Strawberry



Topping

• 3 c mixed berries (fresh or frozen)
• 1/2 c dried cranberries
• 1/4 tsp nutmeg
• 1/2 c chopped walnuts
• 1/2 tsp cinnamon

directions

Step 1

Preheat oven to 350°.

Step 2

Grease and flour two 10 inch square pans.

Step 3

Mix coffee cake ingredients and pour into pans, set aside.

Step 4

Mix topping ingredients and spread over top of cake batter.

Step 5

Bake for 35 minutes.

Step 6

Makes two coffee cakes, about 8-10 slices each.