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
- Recipe featured at Take A Megabite.
- 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.
- Prepare Topping: Combine all Topping ingredients. Set aside.
- 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.
- 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.
- Recipe also featured at Basilmomma.