A Tradition in Family Baking

Strawberry Coffeecake

Strawberry Coffeecake
Strawberry preserves are tucked under a crunchy topping in this easy coffeecake.

  • 1+3/4 cups Bread Flour
  • 2+1/4 tsp 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. Recipe also featured at Basilmomma.

  3. 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.

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

  5. 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.

  6. 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.


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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