Rating: 4.52 stars
151 Ratings
  • 5 star values: 102
  • 4 star values: 34
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 3

Wonderful white coffee cake is topped with fresh strawberry and crumb topping.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.

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  • 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.

Nutrition Facts

249 calories; protein 3.3g; carbohydrates 39.7g; fat 9g; cholesterol 36.6mg; sodium 344.5mg. Full Nutrition
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Reviews (130)

Most helpful positive review

Rating: 4 stars
05/08/2013
Very good. I made slight adjustments-added 1/2 tsp vanilla-reduced salt to 1/2 tsp and instead of using 1/2 cup regular white sugar for the crumb topping I used 1/4 cup light brown sugar and 1/4 cup white sugar. I would definitely make this again. Read More
(43)

Most helpful critical review

Rating: 2 stars
03/20/2015
I ended up with an extremely thick dough like batter and had to thin it out quite a bit. Also I would recommend using half the salt and unsalted butter and use vanilla and cinnamon along with only using brown sugar for the topping. The 9 inch pan was too large and I had to use an 8 inch. Read More
(3)
151 Ratings
  • 5 star values: 102
  • 4 star values: 34
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
05/07/2013
Very good. I made slight adjustments-added 1/2 tsp vanilla-reduced salt to 1/2 tsp and instead of using 1/2 cup regular white sugar for the crumb topping I used 1/4 cup light brown sugar and 1/4 cup white sugar. I would definitely make this again. Read More
(43)
Rating: 5 stars
06/09/2013
VERY GOOD! It wasn't until I was ready to make the topping that I found I didn't have coconut. I decided that I would skip the coconut and sprinkle with cinnamon after baking for added flavor. (I've found that adding it prior to baking, the cinnamon tends to burn). When I sliced the strawberries they weren't the best so I bled them with a touch of sugar for sweetness. As I was putting the strawberries on the batter there wasn't enough to cover it completely so I added a couple more. I knew from making apple crisp that it is cold butter that you need to use for crumb topping. For the topping, everything goes into the mixer at once and you use a whisk, mixing it until just prior to it becoming cookie dough. Pea size crumbs. Because of adding more strawberries, I baked it an additional 10 minutes. It was in a glass 8 inch dish so I was able to watch closely that it didn't burn. While it was cooling, I read some reviews of others adding vanilla. I really thought I was going to have a problem but not so. The strawberry flavor was very present and the cinnamon was a nice touch. We both LOVED IT! Thank you Sue Walker for sharing your recipe! I'm sorry for not following it exactly but it was very easy to adjust with what I had. The sign of a great recipe! Read More
(31)
Rating: 5 stars
06/14/2013
Made this for recipe group. I served this as a dessert after some grilled chicken. Topped it with some strawberry ice cream. OMGosh it was delish! I did leave out the coconut(sorry) but didn't matter. I'm going to try this with other seasonal fruits. It's a keeper! Read More
(27)
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Rating: 5 stars
06/05/2014
I went strawberry picking and decided to make this with my freshly picked strawberries. I took the advice of others and reduced the salt to 1/2 tsp and added the 1/2 tsp vanilla extract. For the crumble I used 1/4 c white sugar and 1/4 c brown sugar. Once it was baked through I removed it from the oven and sprinkled with ground cinnamon (I didn't put it prior to baking so it wouldn't burn). It is delicious!! It was so simple to make and presents wonderful flavor. I love how the cake is moist. I will definitely be adding this recipe to my binder and using it again. I'll be making this next month with fresh picked blueberries and raspberries!! Read More
(21)
Rating: 5 stars
06/10/2013
Made this for Recipe Group...Very good! I chopped my strawberries, so that it would be easier to cut through and for better distribution. I didn't measure them, so I may have used more than called for. I also followed other reviewers and used 1/2 teaspoon salt and 1 teaspoon vanilla extract. Very moist and nice strawberry flavor...I will be making this again~YUM! Thanks for sharing. :) Read More
(13)
Rating: 4 stars
02/19/2013
This a simple and delicious coffee cake. I love the fresh strawberry and sugar crumb topping. I think this would make even better individual muffins than a cake. I will definitely make this recipe again. Read More
(12)
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Rating: 5 stars
05/24/2013
I used this recipe but instead of a cake I made muffins (cupcake sized), and they turned out wonderfully and were well received by both adults and children at a playgroup. As suggested by another reviewer I added 1/2 tsp. vanilla extract and reduced the amount of salt to 1/2 tsp. (for my preference I'm not sure reducing the salt was necessary and next time I will try the full tsp.). The recipe yielded 12 good-sized muffins, baked at 375 (+convection) for about 28 minutes. thanks for the recipe, will definitely make it again! Read More
(9)
Rating: 4 stars
06/08/2013
This was good and very easy to make. I felt it could have used more strawberries. Following recommendations of other reviewers I reduced the salt to 1/2 tsp and added 1/2 teaspoon vanilla. I will probably try this again. Read More
(8)
Rating: 4 stars
02/25/2013
Very simple and easy coffee cake to make. Produces a nice moist and dense cake. I preferred the cake cold but it is good warm as well. I omitted the coconut due to food allergy. Read More
(6)
Rating: 2 stars
03/20/2015
I ended up with an extremely thick dough like batter and had to thin it out quite a bit. Also I would recommend using half the salt and unsalted butter and use vanilla and cinnamon along with only using brown sugar for the topping. The 9 inch pan was too large and I had to use an 8 inch. Read More
(3)