Monday, August 22, 2011

Strawberry Coffee Cake with Streusel Topping

On Friday night I got an email from Jon suggesting that we take some sort of muffin or breakfast treat with us to the beach this past weekend.  I did a quick internet search based on what I had around and decided on strawberry coffee cake.  Coffee cake, like muffins or quick breads, takes very little time to put together and bake, so it is great for a last minute project.  Then I spent the rest of Friday night in a cold induced misery which involved me spending most of the night awake in the guest room reading and finally falling asleep around 5AM.  As a result, no beach weekend for us, and we ended up with the responsibility of eating the coffee cake.  I'm happy to report I'm on the mend and there's no baked good that stands a chance with us, so it all worked out.

Strawberry Coffee Cake with Streusel Topping
recipe from All Recipes

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 strawberries
1/2 cup all-purpose flour
1/2 cup sugar (next time I'd use brown sugar)
1/4 cup cold butter, cut into pieces
1/4 cup chopped pecans (I used sliced almonds)

In a large bowl, combine the flour, sugar, baking powder and salt.
In another bowl, combine egg, milk and melted butter.
Fold wet ingredients into dry, mixing until just incorporated.
Pour into a prepared 8x8 inch baking dish.
Top with layer of strawberries, I kind of pushed mine into the batter.
In a small bowl, combine topping ingredients.  You can use a pastry blender to mix in the butter, but I think using your hands is the easiest.  As long as you don't mind scrubbing butter out from under your fingernails.  I don't.
Bake at 375 degrees for 35 minutes.


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