Fresh Strawberry Coffee Cake

Fresh Strawberry Coffee Cake

55
sue walker 3

"Wonderful white coffee cake is topped with fresh strawberry and crumb topping."
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Ingredients

50 m servings 249 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
  2. Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
  3. 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.
  4. Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
  5. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

55
  1. 68 Ratings

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Most helpful positive review

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/...

Most helpful critical review

I ended up with an extremely thick dough like batter and had to thin it out quite a bit. Also, I would recommend using half the salt and unsalted butter, and use vanilla and cinnamon, along with...

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/...

VERY GOOD! It wasn't until I was ready to make the topping that I found I didn't have coconut. I decided that I would skip the coconut and sprinkle with cinnamon after baking for added flavor....

Made this for recipe group. I served this as a dessert after some grilled chicken. Topped it with some strawberry ice cream. OMGosh it was delish! I did leave out the coconut(sorry) but didn't m...

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 reci...

Made this for Recipe Group...Very good! I chopped my strawberries, so that it would be easier to cut through and for better distribution. I didn't measure them, so I may have used more than call...

I went strawberry picking and decided to make this with my freshly picked strawberries. I took the advice of others and reduced the salt to 1/2 tsp and added the 1/2 tsp vanilla extract. For the...

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.

This was good and very easy to make. I felt it could have used more strawberries. Following recommendations of other reviewers, I reduced the salt to 1/2 tsp and added 1/2 teaspoon vanilla. I...

I ended up with an extremely thick dough like batter and had to thin it out quite a bit. Also, I would recommend using half the salt and unsalted butter, and use vanilla and cinnamon, along with...