Strawberry Coffee Cake

I made this with blackberries (with a tad bit more sugar) rather than strawberries. It was delicious! My husband (who will rarely eat desserts) ate a piece and asked me to make it again. It does get soggy rather quickly, but it still tastes good that way!

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EXCELLENT! Strawberry season is here and this is but one great way to use them. I read all 66 reviews. :-) So I decided to replace the granulated white sugar topping with brown sugar and I added just one more tablespoon of cold butter. I used chopped pecans. I included in the topping a teaspoon of cinnamon and a few grates of fresh nutmeg. I used the ol' pastry cutter to cut in the cold butter I'd cubed up and it came together perfectly. The batter I left as is, except for 1/4 tsp. of cardamom (a nice touch!). And I did add the optional vanilla. I used 2 cups of sliced strawberries, which was plenty. I used a glass Pyrex 8x8 dish, and it took about 42 minutes. I checked it after 40, and it looked and tested a little wet. Two minutes more and it was perfect. Served it with a big scoop of fresh vanilla bean ice cream. It was delicious! Thanks for posting!!!!! So easy to put together (which I did in advance, before dinner and baked it off later in the same evening).

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Delicious! I bake a lot of cakes, and my friends rated this among my best. The first time I made it, I didn't have any pecans, so I substituted 1/4 cup of oats, which worked pretty well, although not quite as nice as pecans.

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What a moist and easy cake. I took it to work and it was gobbled up. I was a bit worried during baking though, because the juice from the strawberries nearly ran over the pan and it was difficult to tell if the cake was cooked underneath. I baked it for about 40 minutes and it was perfect. Thanks for a keeper!

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Made this with a pie filling of sorts (strawberry rhubarb and raspberry), instead of the fruit called for, and it was quite tasty. For anyone thinking of using filling, it stayed quite wet, and kind of ran when the cake as cut, but I'm sure that can be helped with a bit of corn starch. Overall, good cake with good flavor. This could easily be adapted with any kind of filling or fruit. Served warm with ice cream, yum!

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WOW!! What a charming little cake! Super easy to make, and soooo good. The only change I made was using half & half instead of milk for a richer flavor. We ate it warm with vanilla ice cream, and it tasted amazing. The cake is soft and moist, while the topping gives you a sweet crunch. This is all balanced by the tang of the strawberries. Delicious flavor! I am excited to try this recipe again using different fruits.

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so, I'm not sure about this recipe, but I made enough adjustments to it that I'll readily admit that it could have been me who screwed it up. To my mind, it's both too sweet and too bland.

I used a pound of strawberries, ('cause a pint's a pound the world around) and it ended up looking like way more than what's on the picture. I used the vanilla and added a few shakes of allspice and cinnamon to the batter. I left the pecans out of the topping because I don't like them, and didn't have any on hand.

The texture is more of a pudding than a coffee cake, but I'm willing to let that be from the extra strawberries, and, as another reviewer said, it doesn't change the taste.

I also used margarine rather than real butter--while it makes a difference in candy making, say, I've never really had an issue with baking before, but I'm willing to let that be the reason why the top didn't turn out the way I thought it should.

In short, I'm willing to try this recipe again, but as it stands now, I'm not to pleased with it, and am not sure what it needs.

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This was absolutely delicious - best strawberry cake ever. I had no vanilla flavoring and substituted almond extract. YUMMY!

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Awesome, will definitely be making this again!

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Nice fruity alternative to our regular cinnamon streusel coffee cake. I liked the crunch of the topping. It was a tad too sweet, but the flavor was great!

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Fan-Tastic! Delicious, moist, just enough sweetness, a nice crunch on the edges. This is lovely!

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This was so wonderful...I followed the recipe to the tee and it turned out perfect. This didnt last long around the house. I will make this again for sure.

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Excellent! I doubled the contents for a larger pan and it was wonderful. Strawberries are freshly picked so in the evening I split the leftovers down the center, added more fresh berries on top and piled on the whipped heavy cream. Wow.........

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Delicious! I doubled the recipe, cooked it in a 9 X 13 pan, and baked in convection oven at 360 for 35 minutes. I had to use walnuts instead of pecans. Otherwise, everything else as listed. My husband and I both enjoyed it, thank you.

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Thanks for sharing a winner! I made a few modifications: I used white whole wheat flour instead of all-purpose in the cake, and added 1/2 tsp of cinnamon. I also used the full 2 cups of strawberries, and added a teaspoon of lemon juice to them. Next time I'll try adding 1 tbsp zest instead! As for the topping, I used just 1/3 cup of brown sugar, and added 1/2 tsp of cinnamon. Next time I'll only use 3 tbsp of butter, as it was a bit too greasy for my tastes. Mine was done right at the 30 min. mark. This will definitely be made again!

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SO GOOD!!! Oh I LOVE cooked strawberries, probably why I love strawberry rhubarb pie! so some users said the topping had too much sugar so I 1/2 the sugar in the topping and I thought I cut it too much so next time I will up it to 1/3 the amount called for and see if that's better, I think that might actually do it and 30 minutes was PERFECT, any longer and the outer of the cake would have been a little hard for me. This was so darn yummy, thanks so much for a supper yummy recipe, I will be posting this to the food blog for sure!!! Thank you ;) http://rockinldschefs.blogspot.com/

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Delicious! I cooked it about 38 minutes, and I think that was just right.

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The taste of this is very good but I did find the topping a bit too sweet.I would cut back on the sugar next time since I don't really like the crunchy sugary taste of the top.Maybe brown sugar would be better.I omitted the salt from the recipe and a helpful hint about pecans;to really bring out the flavour,toast them in a 350F oven for about 10 minutes before you chop them. UPDATE May 27 2010: The topping on these was much better the next day when the topping lost its crunch and became softer.

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This was an excellent tasty coffee cake! I made as directed and doubled the recipe in a 9x13 inch pan and baked 40min. This came out great! Thanks for posting this one!

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Very good! Great way to use up strawberries that are getting a little soft. Super fast to prepare. While the cake is not overly sweet, the topping is quite sweet. I think that a half recipe of the topping would be just enough for an 8" pan if you prefer something a little less sweet. Definitely add the pecans, as they add great flavor, crunch and color.

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