Strawberry Crunch Cake

I only do EASY baking and this is a family favorite. The recipe can be cut in half if desired - just use an 8x8 pan instead.

• Ready In: 50 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 2 (10 ounce) packages frozen sliced strawberries
• 1  cup butter
• 1 1⁄4 cups sugar
• 2  eggs
• 1  cup sour cream
• 2  cups flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  teaspoon baking powder
• 1⁄2 cup walnuts, chopped
• 1⁄2 cup brown sugar
• 2  tablespoons sugar
• 1  teaspoon cinnamon
• 4  teaspoons cornstarch
• 2  teaspoons lemon juice

Directions

1. Drain the strawberries (thawed), reserving syrup. Set aside.
2. Cream butter and sugar until light and fluffy.
3. Add eggs; beat well.
4. Blend in sour cream.
5. Mix flour, baking soda, salt, and baking powder. Add to the creamed mixture.
6. Spread 1/2 of the batter in a greased 13x9 inch baking pan.
7. Spoon drained strawberries on top of batter.
8. Combine walnuts, brown sugar, sugar, and cinnamon; sprinkle 1/2 of the nut mixture on top of the strawberries.
9. Spread remaining batter ofver all; sprinkle remaining nut mixture.
10. Bake in a 350 degree oven for about 35 minutes.
11. In a small saucepan, combine cornstarch and the reserved syrup; heat and stir until thickened and bubbly. Add lemon juice; cool.
12. Serve over warm or cool cake.