Ingredients
-
1
-
3
-
1
-
1/3
-
1/2
-
1/4
-
1/8
-
1/2
-
2
-
1
-
1
-
1/4
-
-
1/4
-
1 1/2
Directions
Strawberry Pecan Coffee Cake, I love to make coffee cakes! This recipe bursts with the strawberry flavor and is scrumptious Topped with the crunchy pecans, it’s a hit every time , Made this early this morning with fresh strawberries, I had in the freezer The only change I made was used toasted almonds instead of pecans Wow it was so GREAT I ate two pieces Will be making this again Thanks Oh Sheila!!! :), Made this early this morning with fresh strawberries, I had in the freezer The only change I made was used toasted almonds instead of pecans Wow it was so GREAT I ate two pieces Will be making this again Thanks Oh Sheila!!! 🙂
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
If Using Frozen Strawberries, Thaw and Cut Into Pieces. Combine With Brown Sugar and Set Aside. |
|
3
Done
|
Spray an 8 Round Cake Pan With Cooking Spray. |
|
4
Done
|
in a Large Bowl, Combine Flour, Granulated Sugar, Baking Powder, Baking Soda and Salt. in a Separate Bowl, Combine Sour Cream, Butter, Vanilla and Egg. Mix Well and Add to Flour Mixture. Stir Until Just Moistened. |
|
5
Done
|
Spoon 2/3 of the Batter Into Prepared Pan. Spread Strawberry Mixture Evenly Over the Batter. Top With Remaining Batter. Sprinkle Pecans on Top. |
|
6
Done
|
Bake For 40 Minutes or Until a Wooden Pick Inserted in the Center Comes Out Clean. Let Cool For 10 Minutes on a Wire Rack Before Removing from Pan. |
|
7
Done
|
Icing: Combine Confectioners Sugar, Milk and Vanilla. Stir Well and Drizzle Icing Over Cake. Serve Warm or at Room Temperature. |
