Crumb-Topped Strawberry Coffee Cake Recipe

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"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.
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 9 servings

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

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.

Directions

  1. 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.
  2. For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.
  3. 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.
Originally published as Strawberry Coffee Cake in Quick Cooking July/August 2003, p20

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.

Reviews for Crumb-Topped Strawberry Coffee Cake

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   (2)
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MY REVIEW
Reviewed May. 18, 2011

I thought it was just okay.

MY REVIEW
Reviewed Jan. 15, 2011

This is part of my repetoir that I could not be without.

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