Strawberry Crunch Cake

Name: Strawberry Crunch Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 cake, 12 serving(s)
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

(1)

Recipe by Widget3

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.

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READY IN: 50mins

SERVES: 12

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

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

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

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