I have made several coffee cakes but very few did I feel that I would ever make twice. That’s the problem with cooking as much as I do.  I make something once never to make it again.

This coffee cake, however, I have made 3 times. Once to practice, another to give away and one more time because my kids said it wasn’t fair that I give everything away.  I guess that’s what I get for being nice ????

You will see that this particular recipe does not have a creamy drizzle or filling.  Feel free to drizzle a bit of glaze if you need it.  I prefer mine without so I left the recipe as is.

I got this recipe from Red Star Yeast.  If you are yeast-deficient like I was, Red Star has many great tutorials to help get you started.  I have not had a problem since I read up on proper temperature of water, how to proof, etc.

Strawberry Coffee Cake

1 3/4 C bread flour I used King Arthur Unbleached
2 1/4 tsp active dry yeast I used Red Star
1/4 C sugar
1/2 tsp ground nutmeg
1/4 tsp salt
1/3 C milk
1/3 C water
2 TB shortening
1 egg
1/2 C of strawberry, peach or apricot preserves I used Dillman Farms
Topping:
1/2 C sugar
1/2 C flour
1/4 C flaked coconut
1/2 tsp cinnamon
2 TB butter, melted

Prepare Topping: Combine all Topping ingredients. Set aside.

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.