Skip to main content New this month
Get the Allrecipes magazine

Strawberry Coffee Cake from Smucker's®

Rated as 3.25 out of 5 Stars

"Linger a little longer over your coffee with this strawberry coffee cake topped with a nutty crumble."
Added to shopping list. Go to shopping list.


1 h servings 289 cals
Original recipe yields 8 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat oven to 375 degrees F. Coat 9-inch pie plate with no-stick cooking spray
  2. Combine flour, sugar, baking powder, salt and nutmeg in large bowl. Cut in shortening with fork until even crumbs form. Reserve 1/2 cup crumbs for topping.
  3. Whisk milk and egg until blended. Add to remaining flour mixture, stirring just until evenly moistened. Spread evenly in prepared pie plate. Spread topping on batter to within 1-inch of edges. Combine reserved crumbs with nuts. Sprinkle evenly over topping.
  4. Bake 28 to 30 minutes or until toothpick inserted in center comes out clean.


  • *Substitute: You can substitute 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening for 1/2 cup Crisco® All Vegetable Shortening.

Nutrition Facts

Per Serving: 289 calories; 16.1 g fat; 32.9 g carbohydrates; 4.1 g protein; 24 mg cholesterol; 208 mg sodium. Full nutrition

Similar recipes


Read all reviews 3
Most helpful
Most positive
Least positive

Used fresh strawberries cooked down with honey, perhaps its better with the processed sauce, but would try again; good basic recipe to work with

This was easy enough for an amateur baker like myself! I swapped the ice cream topping with Smucker's Strawberry Jam (that's what I had on hand). Mine was much thicker than the picture shown but...

I substituted applesauce for oil and Truvia for sugar. It looked gorgeous but wasn't sweet at all. Next time I think I. Would use more truvia or sub in splenda brown sugar. It would've been a go...