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Strawberry Coffeecake Recipe


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     Strawberry Coffeecake

Category   Breakfast - Brunch
Sub Category   None

1 3/4 c. flour
1 pkg. yeast
1/4 c. sugar
1/2 t. nutmeg
1/4 t. salt
1/3 c. milk
1/3 c. water
2 T. shortening
1 egg
1/2 c. strawberry, peach or apricot preserves
1/2 c. sugar
1/2 c. flour
1/4 c. flaked coconut
1/2 t. cinnamon
2 T. butter, melted

In large mixer bowl, combine 1 c. flour, yeast, sugar, nutmeg, & salt; mix well. In saucepan, heat milk, water & shortening until very warm ( shortening does not need to melt) Add to flour mixture; add egg and blend at low speed until moistened. Beat 3 minutes at medium speed. Gradually stir in remaining flour by hand to make a stiff batter. Spread in greased 9 inch cake pan. Topping- Combine all topping ingredients. Spread preserves over batter; sprinkle with topping. Cover; let rise in warm place until double, about 25 minutes. Bake at 350 30-35 minutes or until golden brown. Serve warm

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