I like to take this to our family potlucks and summer barbecues that we get invited to. It is always a huge hit. I think it’s the fresh fruit that really sets it off and makes it more of a light and summery dessert than just a plain coffee cake. Whenever I make this at home, I have to keep it hidden in the fridge so that my husband doesn’t eat it all on me! Blueberries, cherries, and other fruits are also very good in this cake. Check out what they are saying about this recipe over at All Recipes:
“This a simple and delicious coffee cake. I love the fresh strawberry and sugar crumb topping.”
You can use strawberries, or any fresh fruit that you have purchased in season.
1/4 cup Land O’ Lakes butter
3/4 cup Domino white sugar
1 1/2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1 1/2 cups thinly sliced strawberries
1/2 cup all-purpose flour
1/2 cup white sugar
1/4 cup butter, softened
1/4 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
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Quick Tip: You can omit the coconut.
Thanks again to All Recipes for this tasty recipe.