Have you noticed strawberries are for sale everywhere these days? I have, and I was so excited to bring a beautiful basket home from the market the other day. Lo and behold, the flavor was blah. Instead of tossing them, I made coffee cake!
Inspiration for this recipe came from one I saw on allrecipes.com. Of course I lightened it up to fit my own health guidelines. The coffee cake was a hit with my family!
Strawberry Coffee Cake
1 cup unbleached flour
1/4 cup sugar
1/4 cup Splenda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup nonfat milk
2 tablespoons butter, melted
1 1/2 cups sliced fresh strawberries
1/4 cup unbleached flour
1/4 cup sugar
2 tablespoons butter
Preheat oven to 375 degrees F. Coat 8-inch square baking pan with nonstick spray; set aside. In mixing bowl, whisk together flour, sugar, Splenda, baking powder, and salt. While your ingredients are out, measure flour and sugar for topping in small bowl and set aside.
Measure milk into a measuring cup. Whisk in egg and melted butter. Stir into flour mixture in mixing bowl until just combined. Spread batter on bottom of prepared baking pan. Place sliced strawberries in one layer on top of batter.
Add 2 tablespoons butter to other topping ingredients and stir with fork until crumbly. Sprinkle evenly over top of strawberries. Bake 25 to 30 minutes until top is golden and toothpick inserted in center comes out clean. Serve immediately. Makes 9 servings, 4 points plus each.
Note: As usual, if you choose to abstain from Splenda, use 1/4 cup additional sugar in the batter. However, the change will add one point plus to each serving.