A Tradition in Family Baking

Strawberry Coffeecake

Strawberry Coffeecake
Strawberry preserves are tucked under a crunchy topping in this easy coffeecake.
Yield: One 9-inch coffeecake
  • 1¾ cups bread flour
  • 2¼ tsp (one packet) Red Star Active Dry Yeast
  • ¼ cup sugar
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • ⅓ cup milk
  • ⅓ cup water
  • 2 TBSP shortening
  • 1 egg
  • ½ cup strawberry, peach or apricot preserves

  • ½ cup sugar
  • ½ cup flour
  • ¼ cup flaked coconut
  • ½ tsp cinnamon
  • 2 TBSP butter or margarine, melted
  1. Recipe featured at Take A Megabite.

  2. In large mixer bowl, combine 1cup flour, yeast, sugar, nutmeg and salt; mix well. In saucepan, heat milk, water and shortening until warm (120°-130°F; shortening does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Spread in greased 9-inch square cake pan.

  3. Prepare Topping: Combine all Topping ingredients. Set aside.

  4. Spread preserves over batter; sprinkle with Topping. Cover; let rise in warm place until double, about 45 minutes. Bake in preheated 350°F oven for 30 to 35 minutes until golden brown. Serve warm.

  5. You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
  6. Recipe also featured at Basilmomma.

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1 Comment
  1. A great dessert! My family LOVED this coffeecake! It was very easy to put together and was a perfect ending to our Sunday dinner!

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