Recipe: Make this strawberry coffee cake for Mother's Day

Sunday is Mother's Day, and this recipe from Flour Power Kids Cooking Studio, which offers camps and other cooking programs for kids across the Triangle, is perfect for treating the moms in your life. Watch Chef Hannah in the video whip up this yummy treat! The full recipe is below.

Strawberry Coffee Cake

6 tablespoons unsalted butter
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup + 2 tablespoons sugar for the top
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved.

Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan.

Half and hull strawberries and set aside. If you can do this step the night before and top strawberries for 1 tbsp sugar before covering and letting sit overnight, it helps to make "strawberry juice" which you can swirl into the cake batter for extra flavor!

Whisk flour, baking powder and salt together in a bowl and set aside. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer until combined. Add in egg, milk and vanilla and mix until just combined. Add dry mixture gradually, slowly mixing until smooth.

Pour into prepared pie plate. If you have strawberry juice, swirl into cake batter using a skewer. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown, about 50 minutes to 60 minutes. Let cool in pan on a rack. Cut into wedges. Top with whipped cream if desired!

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