Bismillahi Rahmani Rahim

As-Salaamu ‘Alaikum Beloved Black Sisters!

I found this recipe and tried it and my son absolutely LOVED it. He asked if I could make it every day. 🙂 The original recipe called for Pineapples and only half the amount I used. But my son likes strawberries, so I substituted strawberries for the pineapple and increased the amount. Any kind of fruit will probably work. By the way, this is not a picture of this recipe, but it looks something like this. I used whole-wheat flour, so it comes out somewhat darker. But you get the idea.

Next time, I’m not going to use the cornstarch either. I think it is just supposed to thicken up the filling, but I don’t think it needs it. I’ll update next time. Also, it won’t have the crumbly things like on most coffee cakes. But, you won’t miss it. 🙂

*You can read How To Eat To Live, Book Two in its entirety by clicking here.*

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STRAWBERRY COFFEE CAKE

INGREDIENTS

CAKE
1 cup homemade butter (freshly-made or softened)
1 cup honey
4 eggs
1 t vanilla extract
2 1/4 cups whole-wheat flour
1 t baking powder
1/2 t baking soda

FILLING
2 lbs. strawberries
1+ cup honey
3 T corn starch

INSTRUCTIONS
Filling:  Wash and remove stems from strawberries. Blend in a blender.  Transfer to medium sized bowl. Add honey and cornstarch. Heat until bubbly.

Cake: Preheat oven to 350°. Beat together butter, honey and eggs. Add vanilla. In a separate bowl, sift together dry ingredients, then slowly add to the creamed mixture of butter, honey, eggs and vanilla. Mix thoroughly.
Pour 3/4 of the mixture into a buttered 9″x13″ pan. Spread filling mixture on top of this, then pour the remaining cake batter on top.
Bake at 350° for 30-45 minutes or until batter is solid. Cool.