Strawberry coffee cake

This is an easy peasy recipe for delicious fruit coffee cake that is a sure crowd pleaser.

LUCIE’s NOTES:
– The original recipe calls for strawberries, but it would be delicious with a mix of any berries to make it more fun, or even apricots, peaches or pears would be great. I like to use a bit more fruit than the recipe calls for and a little bit less sugar.
– The recipe also calls this a cake, but since I’m obsessed by making anything into muffin-like shapes, I bake it in a muffin pan. If you want to go fancy, adding a cupcake liner would be fun and definitely would help getting these bad boys out of the tin pan as that can be quite tricky.
– If you go the muffin tin route, to get the muffins out; I let them cool down and then use the handle on a thin, flexible plastic spoon to gently separate the muffins from the pan and then scoop them out.
– Oh, also, this recipe calls for pecans, which I’m sure is great, but I use chopped almond slices, which are fabulous.

INGREDIENTS
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons butter, melted
1 1/2 cups sliced fresh strawberries

TOPPING
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
1/4 cup chopped pecans (or substitute chopped almond slices)

DIRECTIONS
1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries.
2. For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Work the ingredients with your fingers until evenly mixed together. Stir in pecans (almonds) if desired; sprinkle over strawberries.
3. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

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