Strawberry Coffee Cake
Strawberry preserves are tucked under a crunchy topping in this easy coffee cake.
Yield: One 9-inch coffeecake
  • 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
  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.

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

  3. 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.

  4. Red Star Yeast recipe. Image by Take A Megabite.

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

  2. 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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