Strawberry Ripple Cake

GREAT WITH COFFEE!! Reward yourself to this wonderful cake that is pretty enough to serve guests! Use either fresh or frozen strawberries. Very easy to prepare!

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1⁄2 cup butter
• 3⁄4 cup sugar
• 1  egg, beaten
• 2  cups flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 3⁄4 cup milk
• 1 1⁄2 cups strawberries, crushed
• 1⁄2 cup pecans, chopped
• 1⁄4 cup sugar
• 1⁄8 teaspoon nutmeg

Directions

1. Cream butter and sugar. Add beaten egg and mix.
2. Sift together flour, baking powder and salt. Add alternately with milk. Do not beat -- just fold lightly together. Pour one-half of batter into a greased 8 x 8 inch pan.
3. Combine crushed strawberries, pecans, 1/4 cup sugar and nutmeg.
4. Pour one-half of strawberry mixture over the batter in pan. Top with remaining cake batter, then the remaining strawberry mixture.
5. Bake in a 375 degree oven for 35 to 40 minutes. Suggestion: Serve warm topped with whipped cream or cool whip.