Authentic Indian jeera rice that is flavorful. The entire garam masala gives the rice a rich, genuine flavor, as well as a lovely aroma.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¼ cup butter
- ¾ cup white sugar
- 1 egg
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup milk
- 1 ½ cups thinly sliced strawberries
- ½ cup all-purpose flour
- ½ cup white sugar
- ¼ cup butter, softened
- ¼ cup flaked coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
- Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
- Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
- Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 345 mg |
| Sugars | 23 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made as instructions directed, but next time will reduce salt by half. I also had to add about 10 min to baking time. Saving this one; it was good.
Great recipe! I didn’t have coconut on hand so replaced it with graham cracker crumbs and it makes a nice pop of texture on top. This is a keeper! But I did have to cook it about 10 minutes longer to get to the clean toothpick in the center.
My husband kept sneaking extra bites. Well, I admit, so did I. So good! The strawberries sweeten up so nice when baked. Had to give it an extra 15 minutes.
So delicious! And the best thing is I had all the ingredients, just had to buy coconut, but it’s easy to make and absolutely off the charts delicious!
I used Califia Farms Toasted Coconut Almond Milk, and toasted the coconut for the crumble. I also used half brown sugar & a little less white sugar. Came out amazing. I have blackberries and raspberries to use up – am going to make this cake again with my modifications with the berries!
Very buttery, light, and flavorful.
Delicious! I added a little more strawberries which added a little more baking time. I also used my homemade vanilla sugar. I turned off the oven and let it sit for five more minutes which was perfect. My hubby and I impatiently waited for 30 minutes to allow it to cool a bit. Yummilicious! I can’t wait to try this with different fruits!
I thought this was awesome! Only I used splenda, less than amount of sugar called for, self rising flour (all I had in cupboard), so I omitted the baking powder and salt, omitted the coconut as well. I also doubled recipe as we have 9 very hungry people in our home. Lol… gonna add Cinnamon and vanilla like other digesting next time….. yes, there will definitely be a next time. It’s a great use of slightly rough older strawberries.
I followed recipe exactly as shown. Delicious !
This a real good teceipe. I LOVED !!
Don’t change a think. Perfect the way it is. I did not follow the advice of other posters and reduce the salt or add the vanilla. I made it exactly as the author wrote and it was marvellous. The only issue I had was bake time. I had to bake an extra 25 minutes at my altitude in the glass pie plate. I served it to company and it got rave reviews. I will definitely make it again.
Made it for family/friends but I can’t have it since there’s all purpose flour inside. Can I used another type of flour in it’s place, i.e., almond or oat flour?
Made this recipe with peaches instead of strawberries and skipped the coconut. It smells and tastes delicious! I’d definitely recommend cutting down the salt to 1/2 tsp.
The BEST!!,great with banna nut coffee.
I followed your recipe, making no changes. It was delicious, as is. My husband loved it too!! It’s a keeper. Thank you for sharing your recipe.
Needs more strawberries!!!! I made it with 2/3 of the sugar and 1/3 Stevia instead of full amount of sugar, organic flour and no coconut as i do not think it goes with strawberries. It was very good, but still reminiscent of commercial baked not so nutritious coffee cakes. I think i will add at least 1 1/2 times the amount of strawberries the recipe calls for next time, which will also make it moister. If you like those commercial individually wrapped crumb cakes, this would be a 5 for you. I gave it 4 as i still need to rework it a bit for a healthier snack.
This turned out excellent and my husband loved it too. I cut salt to 1/2 tea and added 1/2 tea vanilla. Didn’t have any coconut this time.
this recipe was unfortunately displeasing to me. not very sweet & i didn’t even put the full amount of salt. very thin batter, not a lot of rise. :/ no hate but i was displeased
Let me preface this review by saying that I have NEVER been able to make a coffee cake that hasn’t come out raw in the middle. And by raw I actually mean “Is this safe to eat? It’s dripping…” and I’m a pretty avid baker. … Until this coffee cake! I followed everything in the instructions to a t (except the coconut flakes because I didn’t have any but I just added a little extra flour to my crumble mix and it worked out fine) and it was cooked perfectly!!! (I may have actually slightly over baked it so I’m going to take it out a minute earlier next time. But for real, it’s yummy and clearly easy to make! If you’re thinking about baking this just do it.
My family loved it! It was the best coffee cake my family has ever had. I would recommend this 100%.
Excellent! Perfect for the cake in my strawberry short cake. I mixed 2 cups of flour and 3/4 milk in mine and baked 27 minutes at 350 degrees in a preheated oven.