Strawberry Coffeecake

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Strawberry Coffee Cake

Strawberry preserves are tucked under a crunchy topping in this easy coffee cake.

Yield: One 9-inch coffeecake

Ingredients

• 1¾ cups all-purpose flour
• 1 package (2¼ tsp, ¼oz, 7g) 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

For the topping:

• ½ cup sugar
• ½ cup flour
• ¼ cup flaked coconut
• ½ tsp cinnamon
• 2 Tbsp butter or margarine, melted

Instructions

1. 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.
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3. Prepare Topping: Combine all Topping ingredients. Set aside.
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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.
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7. Red Star Yeast recipe. Image by Take A Megabite.

3.5.3251

 

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On October 1, 2014   /   Coffee cakes, Sweet Breads & Rolls, No Knead Recipes   /   3 Comments

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3 Comments

1. 

   Duana

   8:18 pm on March 8, 2019

   I don’t use shortening. Can I sub butter?

   Reply
   • 

     Carol Stevens

     9:23 am on March 12, 2019

     Hi Duana,
     Yes, you can substitute butter for the shortening.
     Happy baking!
     Carol

     Reply
2. 

   Basilmomma

   7:50 pm on March 4, 2012

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

   Reply