I’ve been making this coffee cake for a few years now. It’s made appearances at baby showers, Christmas morning, and as a holiday gift to friends. I make it when guests are in from out-of-town or just a special breakfast is in order.
It’s pretty versatile too. When I started making this I used fresh strawberries (as the recipe suggested) but since then I have mixed it up a few times. I’ve had success with frozen mixed berries (no sugar added) and fresh apples. I think any stone fruit would work well too. Since I am constantly in a rush every morning that school is in session, I thought why just why not turn it into bite size bits of heaven.
1/2 cup all-purpose flour
2. In large bowl, whisk together flour, sugar, baking powder and salt. In small bowl mix egg, milk, oil and vanilla.
3. Make well in center of flour mixture. Add egg mixture to well. Beat with wooden spoon 1 minute until evenly moistened. Divide evenly into prepared muffin pan. Divide strawberries among muffin cups..
4. In small bowl, mix flour and sugar. Cut in butter with pastry blender until crumbly. Stir in nuts. Sprinkle topping over strawberries.
5. Bake at 350 degrees F for 12-15 minutes. Let cool in pan on wire rack. Dust with confectioners sugar. Makes 12 servings.
For standard coffee cake form: Bake in an 8 x 8 inch greased pan for 40 minutes.
Source: Family Circle Magazine