READY IN 50 mins

Fresh Strawberry Coffee Cake

Read Reviews (6)

"Wonderful white coffee cake is topped with fresh strawberry and crumb topping." — sue walker

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 35 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 19, 2013

This a simple and delicious coffee cake. I love the fresh strawberry and sugar crumb topping. I think this would make even better individual muffins than a cake. I will definitely make this recipe again.

—Hporter

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Most Helpful Critical Review

May 02, 2013

the recipe was okay as written but nothing special. the topping was salty, i think unsalted butter wouldve been better, with maybe a tiny pinch of salt. i used more 1 1/2 cups of strawberries and i still felt like i wasnt tasting eough strawberry. if i make this again i will definitley add vanilla extract and maybe strawberry extract and some lemon zest. slithered almonds and some sort of cheese on top of the strawberries wouldve made this to die for. I'm a huge baker, but all 4 of the guests i had over last night barely finished their slice. i shouldve tried it first. this recipe would definitely work with any berry.

—sam

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7 Ratings

May 07, 2013

Very good. I made slight adjustments-added 1/2 tsp vanilla-reduced salt to 1/2 tsp and instead of using 1/2 cup regular white sugar for the crumb topping I used 1/4 cup light brown sugar and 1/4 cup white sugar. I would definitely make this again.

—Sunshine Mary

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Feb 25, 2013

Very simple and easy coffee cake to make. Produces a nice moist and dense cake. I preferred the cake cold but it is good warm as well. I omitted the coconut due to food allergy.

—~*ArmyWifeyDebbie*~

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May 02, 2013

This makes a really great cake. I times the recipe 1 and 1/2 and baked the cake in a 9x13 pan. I doubled the amount of strawberries and found that it gave the finished product an extra fruity taste. I used a slightly reduced amount of evaporated cane sugar in the bottom layer and organic cane sugar for the top. Also, I used sprouted wheat flour (sifted) because this is the only wheat flour approved for my husband by his nutritionist. Use of this flour gives recipes a more hearty and earthy taste and texture, which sometimes depletes the generally desired aspects of dessert. However, I believe that this recipe actually is better with sprouted wheat flour. Regardless of the flour you use; try this recipe. You won't be disappointed.

—Steph

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May 24, 2013

I used this recipe but instead of a cake I made muffins (cupcake sized), and they turned out wonderfully and were well received by both adults and children at a playgroup. As suggested by another reviewer I added 1/2 tsp. vanilla extract and reduced the amount of salt to 1/2 tsp. (for my preference I'm not sure reducing the salt was necessary and next time I will try the full tsp.). The recipe yielded 12 good-sized muffins, baked at 375 (+convection) for about 28 minutes. thanks for the recipe, will definitely make it again!

—heather

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Nutrition

Calories
249 kcal
12%

Carbohydrates
39.7 g
13%

Cholesterol
39 mg
13%

Fat
9 g
14%

Fiber
1.1 g
4%

Protein
3.3 g
7%

Sodium
345 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fresh Strawberry Coffee Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 249
Calories from Fat: 81

% Daily Value *
Total Fat 9g 14 %
Saturated Fat 5.6g 28 %
Cholesterol 39mg 13 %
Sodium 345mg 14 %
Potassium 81mg 2 %
Total Carbohydrates 39.7g 13 %
Dietary Fiber 1.1g 4 %
Protein 3.3g 7 %
Sugars 22.9g
Vitamin A 6 %
Vitamin C 19 %
Calcium 9 %
Iron 12 %
Thiamin 17 %
Niacin 15 %
Vitamin B6 2 %
Magnesium 4 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.