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Crumb-Topped Strawberry Coffee Cake

 Crumb-Topped Strawberry Coffee Cake
"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.
9 ServingsPrep: 25 min. Bake: 30 min.


  • 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
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cold butter
  • 1/4 cup chopped pecans, optional


  • 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

2 of 2

Crumb-Topped Strawberry Coffee Cake (continued)

Directions (continued)

  • 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.