Strawberry Coffee Cake with Cornmeal Streusel
Is it dessert, breakfast, or a snack? Anytime is the right time for this summery strawberry coffee cake recipe.
The strawberry filling can be made 1 week ahead. Let cool completely, then transfer to a lidded container and refrigerate until ready to use. The baked cake is best served on the first or second day, but will keep at room temperature, well wrapped, for up to 5 days.
Mash berries into a very lumpy puree, then cook until the mixture is deep red and thick like jam.Use a flexible spatula to scrape down the bowl and fold batter several times during mixing to ensure it's evenly mixed.If you're using a glass dish, drop the oven temp to 325°F. Bake 40 to 50 minutes as directed.