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Strawberry Pecan Coffee Cake Recipe

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Strawberry Pecan Coffee Cake Recipe

Prep Time: Cook Time:

Ingredients

  • Frozen strawebrries | 1.00 cup, thawed
  • Brown sugar | 3.00 tbsp packed
  • Whole grain wheat flour | 0.50 cup
  • Granulated sugar | 0.33 cup
  • Low sodium baking powder | 0.50 tsp
  • Baking soda | 0.25 tsp
  • Salt | 0.13 tsp
  • Cream, sour, cultured | 0.50 cup
  • Butter salted | 2.00 tbsp
  • Egg, whole, raw | 1.00 medium
  • Pecans | 0.25 cup, chopped
  • Powdered sugar | 0.25 cup sifted
  • Low fat milk, with vitamin A and D | 0.50 cup
  • Wheat flour, white, all-purpose, enriched, unbleached | 0.50 cup
Nutrition Facts (Per Serving)

Calories per serving: 174.93 mg

Fat per serving: 7.30 g

Saturated fat per serving: 3.21 g

Protein per serving: 3.01 g

Sodium per serving: 104.99 mg

Cholesterol per serving: 29.07 g

Instructions

  1. Heat oven to 350 degrees F.
  2. If using frozen strawberries, thaw and cut into pieces. Combine with brown sugar and set aside.
  3. Spray an 8-inch round cake pan with cooking spray.
  4. CAKE: In a large bowl, combine flours, granulated sugar, baking powder, baking soda and salt.
  5. In a separate bowl, combine sour cream, butter, 1 tsp vanilla and egg. Mix well and add to flour mixture. Stir until just moistened.
  6. Spoon 2/3 of the batter into prepared pan. Spread strawberry mixture evenly over the batter. Top with remaining batter. Sprinkle pecans on top.
  7. 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.
  8. ICING: Combine powdered sugar, milk and 1/4 tsp vanilla extract. Stir well and drizzle icing over cake.
  9. Serve warm or at room temperature.

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