Strawberry preserves are tucked under a crunchy topping in this easy coffeecake.
See a blog post featuring this recipe by Heather at Basilmomma: http://www.basilmomma.com/2012/03/strawberry-coffee-cake.html
This recipe makes One 9-inch coffeecake
|Bread Flour||1+3/4 cups|
|Active Dry Yeast||2+1/4 tsp|
|Ground nutmeg||1/2 tsp|
|Strawberry, peach or apricot preserves||1/2 cup|
|Flaked coconut||1/4 cup|
|Butter or margarine, melted||2 TBSP|
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.
You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.