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."
 
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Ready In:
1hr
Ingredients:
15
Serves:
10
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • If using frozen strawberries, thaw and cut into pieces. Combine with brown sugar and set aside.
  • Spray an 8” round cake pan with cooking spray.
  • 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.
  • Spoon 2/3 of the batter into prepared pan. Spread strawberry mixture evenly over the batter. Top with remaining batter. Sprinkle pecans on top.
  • 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.
  • ICING: Combine confectioners’ sugar, milk and vanilla. Stir well and drizzle icing over cake. Serve warm or at room temperature.

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Reviews

  1. Yummy!! I did something out of the ordinary for me and actually used the pecans in this. I don't like nuts so I usually omit them, but I'm glad I put them on. They gave this a nice crunchy topping.It has a nice flavor of strawberry too.
     
  2. Wonderful. I used frozen strawberries and added 1 tsp cinnamon to the batter. Wonderful hit with the whole family.
     
  3. The recipe was easy to follow. And the ingredients were common and on-hand. The presentation was nice and it was a good coffee cake. I just don't think it was over the top. I would definitely give it a try if you just want a simple sweet. I especially loved the pecans on top!
     
  4. Made this early this morning with fresh strawberries, I had in the freezer. The only change I made was I 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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Tweaks

  1. Made this early this morning with fresh strawberries, I had in the freezer. The only change I made was I used toasted almonds instead of pecans. Wow it was so GREAT I ate two pieces. Will be making this again. Thanks Oh Sheila!!! :)
     

RECIPE SUBMITTED BY

I'm a Stay At Home Mom to a 9 year old boy and 7 1/2 year old b/g twins. I also have a boxer/pit mix doggie named Buddy. On top of a hectic life, I love to cook, bake and make canned goods. My hobbies include scrapbooking, entering sweepstakes www.online-sweepstakes.com and gardening.
 
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