Crumb-Topped Strawberry Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 9 |
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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. Ingredients:
1 cup king arthur unbleached 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 king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/4 cup cold butter |
1/4 cup chopped pecans, optional |
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.
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