Recipes > Strawberry Coffeecake Find A Store Strawberry Coffee Cake Strawberry preserves are tucked under a crunchy topping in this easy coffee cake. Yield 0 One 9-inch coffeecake Print Recipe Pin Recipe 0 Reviews Ingredients1 3/4 cups all-purpose flour, divided1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast1/4 cup granulated sugar1/2 teaspoon ground nutmeg1/4 teaspoon table salt1/3 cup milk1/3 cup water2 tablespoons shortening or butter1 large egg1/2 cup strawberry preserves (peach or apricot preserves could be substituted)Topping1/2 cup granulated sugar1/2 cup all-purpose flour1/4 cup flaked coconut1/2 teaspoon ground cinnamon2 tablespoons butter or margarine (melted) InstructionsIn 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. NotesPhoto by Take a Megabite. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
