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Crumb-Topped Strawberry Coffee Cake Recipe

"With two busy children, I like to have recipes that get me out of the kitchen fast," notes Rose Palsgrove of Piqua, Ohio. "Our neighboring town hosts a strawberry festival every June, so strawberry recipes are popular in our area. This one is simple and delicious. Serve it warm.

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Crumb-Topped Strawberry Coffee Cake Recipe

Prep: 25 min. Bake: 30 min.

Yield: 9 Servings

25 30 55

Ingredients

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons butter, melted
1-1/2 cups sliced fresh strawberries
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
1/4 cup chopped pecans, optional

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries.
For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.
Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 9 servings.

Nutritional Facts 1 serving equals 254 calories, 9 g fat (5 g saturated fat), 46 mg cholesterol, 312 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Strawberry Coffee Cake in Quick Cooking July/August 2003, p20