Strawberry Coffee Cake….

admin

12 years ago

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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

In large mixer bowl, combine 1cup 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.

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.