Tuesday, November 12, 2019

Strawberry Coffee Cake

This is a family favorite that I created in high school.  Mom always had frozen strawberries in the freezer for winter fruit pies so occasionally I'd snag a bag and make this recipe.  

Ingredients:
  • 2 cups all purpose flour
  • 3/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons butter
  • 1 cup milk
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup strawberries, cut in quarters, thawed if frozen, also works great with fresh 
Topping:
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 2 Tablespoons butter
  • 1/2 teaspoon cinnamon
Mix flour through butter with a mixer or fork until it is crumbly.  Mix milk, vanilla and egg in a separate bowl and then add to the mixer for 1-2 minutes until well blended.  Add strawberries and mix with a spoon, very gently so they do not break down.  I've tried using the mixer and it turns the entire dough pink and you don't get chunks of strawberry which I think are important to the taste.

Prepare coffee cake pan with shortening and add the mixture.

Put all topping ingredients into a food processor and pulse until crumbly, then spread evenly over the top of the coffee cake.

Bake at 350 for 35 minutes.



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