Cornmeal Coffee Cake With Strawberry Preserves

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Total Time
15 mins
25 mins

Here's a coffee cake with a different little spin!

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  • 2 cups self-rising cornmeal mix
  • 2 tablespoons granulated sugar
  • 1 large egg, lightly beaten
  • 1 14 cups milk
  • 14 cup vegetable oil
  • 12 cup strawberry preserves
  • 1 tablespoon additional granulated sugar


  1. Heat oven to 425 degrees.
  2. Lightly spray one 9-inch round cake pan with no-stick cooking spray.
  3. Combine cornmeal mix and sugar. In a small bowl, whisk together egg, milk, and vegetable oil. Add to the cornmeal mixture, stirring just until well combined.
  4. Spread batter into prepared cake pan.
  5. Spoon strawberry preserves evenly over the batter.
  6. Sprinkle the top lightly with sugar.
  7. Bake for 20 to 25 minutes or until a knife inserted near the center is almost clean when removed. (The strawberry preserves may stick on the knife.)
  8. Serve warm.