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Strawberry Coffeecake

Strawberry preserves are tucked under a crunchy topping in this easy coffeecake.


Recipe featured at Take A Megabite.


This recipe makes One 9-inch coffeecake
Bread Flour1+3/4 cups
Active Dry Yeast2+1/4 tsp
Sugar1/4 cup
Ground nutmeg1/2 tsp
Salt1/4 tsp
Milk1/3 cup
Water1/3 cup
Shortening2 TBSP
Strawberry, peach or apricot preserves1/2 cup
Sugar1/2 cup
Flour1/2 cup
Flaked coconut1/4 cup
Cinnamon1/2 tsp
Butter or margarine, melted2 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.



Recipe also featured at Basilmomma.


Strawberry Coffee Cake


A great dessert!

My family LOVED this coffeecake! It was very easy to put together and was a perfect ending to our Sunday dinner!

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