"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."
1 cup fresh strawberries or 1 cup
frozen strawberries, cut into pieces
brown sugar, packed
2 tablespoons butter or 2 tablespoons
1 1/2 teaspoons
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.