Community Pick
Strawberry Coffee Cake
"Good for a special occasion breakfast."
photo by Jonathan Melendez
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 cup all-purpose flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 egg, beaten
- 1⁄2 cup milk
- 1 teaspoon vanilla (optional)
- 2 tablespoons butter, melted
- 1 1⁄2 - 2 cups sliced fresh strawberries
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Topping
- 1⁄2 cup all-purpose flour
- 1⁄2 cup sugar
- 1⁄4 cup cold butter
- 1⁄4 cup chopped pecans
directions
- In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
- In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.
- Pour mixture into a greased 8-inch square baking dish.
- Place strawberries evenly over the top of batter.
- To make the topping: Combine the flour and sugar in a bowl.
- With a pastry blender, cut in the butter until consistency of coarse crumbs.
- Stir in pecans.
- Sprinkle mixture evenly over the strawberries.
- Bake at 375° for 30-35 minutes or until wooden pick comes out clean.
Questions & Replies
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Can I use frozen strawberries? -
Do you think pineapple would work or to juicy? Worry about the liquid amount that pineapple always has... -
Can this recipe be doubled? -
What happened to the nutritional information? -
Has this ever been made or can it be made as a muffin rather than in a 9x9 pan?
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Reviews
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EXCELLENT! Strawberry season is here and this is but one great way to use them. I read all 66 reviews. :-) So I decided to replace the granulated white sugar topping with brown sugar and I added just one more tablespoon of cold butter. I used chopped pecans. I included in the topping a teaspoon of cinnamon and a few grates of fresh nutmeg. I used the ol' pastry cutter to cut in the cold butter I'd cubed up and it came together perfectly. The batter I left as is, except for 1/4 tsp. of cardamom (a nice touch!). And I did add the optional vanilla. I used 2 cups of sliced strawberries, which was plenty. I used a glass Pyrex 8x8 dish, and it took about 42 minutes. I checked it after 40, and it looked and tested a little wet. Two minutes more and it was perfect. Served it with a big scoop of fresh vanilla bean ice cream. It was delicious! Thanks for posting!!!!! So easy to put together (which I did in advance, before dinner and baked it off later in the same evening). -
I made this with blackberries (with a tad bit more sugar) rather than strawberries. It was delicious! My husband (who will rarely eat desserts) ate a piece and asked me to make it again. It does get soggy rather quickly, but it still tastes good that way! -
What a moist and easy cake. I took it to work and it was gobbled up. I was a bit worried during baking though, because the juice from the strawberries nearly ran over the pan and it was difficult to tell if the cake was cooked underneath. I baked it for about 40 minutes and it was perfect. Thanks for a keeper!
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Super moist coffee cake! The strawberries inside were great and it was a big hit in my house! -
so, I'm not sure about this recipe, but I made enough adjustments to it that I'll readily admit that it could have been me who screwed it up. To my mind, it's both too sweet and too bland. <br/><br/>I used a pound of strawberries, ('cause a pint's a pound the world around) and it ended up looking like way more than what's on the picture. I used the vanilla and added a few shakes of allspice and cinnamon to the batter. I left the pecans out of the topping because I don't like them, and didn't have any on hand.<br/><br/>The texture is more of a pudding than a coffee cake, but I'm willing to let that be from the extra strawberries, and, as another reviewer said, it doesn't change the taste. <br/><br/>I also used margarine rather than real butter--while it makes a difference in candy making, say, I've never really had an issue with baking before, but I'm willing to let that be the reason why the top didn't turn out the way I thought it should. <br/><br/>In short, I'm willing to try this recipe again, but as it stands now, I'm not to pleased with it, and am not sure what it needs.
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Tweaks
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I thought this was spectacular. The cake layer is very thin, with the topping layer being about equally thick. I loved the flavor and moisture the strawberries lent to the topping. This tastes like a coffee cake that is made with a couple sticks of butter, but in reality its fairly low in fat (at least for something that tastes so decadent. BF thought it was pretty good- he said he thought it was too thin (it didn't rise very much, really, and I think he was disoriented at the thinnes of the cake layer) and he would have liked more strawberry flavor. Next time I will slice my strawberries thicker- as it was, I sliced them about 1/4 to 1/8 inch thick, but I think you could go as thick as 1/2 inch without any problems. I had the same problem as Sackville Girl with the moisture from the strawberries- it was still bubbling for a long time in the center of the cake. I tested with a toothpick, though, once it looked a little more set and it came out clean. 40 minutes was about right for me as well, but I guess it partially depends on how juicy your strawberries are. Mmm! I did make a few substitutions- I used whole wheat pastry flour instead of all-purpose, Sucanat instead of sugar (in both the topping and the cake), walnuts instead of pecans and I actually used frozen strawberries instead of fresh, which worked just fine, to my delight. I loved this, Di. Wonderful flavor, wonderful texture, good presentation and not too artery-clogging. One of the best coffee cakes I've ever made.
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I folded 1.5 c. strawberries into the cake mix and baked it without the crumble topping. Delicious! Ate it warm with whipped topping. Tasted just like strawberry shortcake. It does turn out VERY MOIST but we're ok with that.
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Easy and good recipe! Like another reviewer, I used oats in the topping instead of nuts since my daughter doesn't care for nuts. I used a mix of fresh strawberries and blueberries and my family enjoyed it -- and so did I! I'll be making this again. -
Completely delicious! My husband and I both loved it. The only changes I made to the original recipe was using walnuts instead of pecans. I also used coconut milk instead of regular milk because it's what we had on hand and it's healthier. I also melted the butter for the topping before I mixed it all together because it blends a little better in my opinion. Thank you so much for an awesome brunch recipe! -
Made this a while back and follow what the other reviewers said and used brown sugar instead of white for the topping. I also ran out of milk and decided to use half and half cream diluted with water (1/2 cup measurement) to substitute and the cake turned out to be super moist and soft! Great substitution. The cake ended up to be super delicious and was gone within a day!
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