Strawberry Coffee Cake
Strawberry preserves are tucked under a crunchy topping in this easy coffee cake.
Ingredients
- 1 3/4 cups all-purpose flour, divided
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon table salt
- 1/3 cup milk
- 1/3 cup water
- 2 tablespoons shortening or butter
- 1 large egg
- 1/2 cup strawberry preserves (peach or apricot preserves could be substituted)
Topping
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup flaked coconut
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter or margarine (melted)
Instructions
- In large mixer bowl, combine 1 cup 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.
Notes
Photo by Take a Megabite.
