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    Strawberry Pecan Coffee Cake

    Source of Recipe


    Recipe Introduction

    This is tasty for breakfast or afternoon coffee.

    List of Ingredients

    1 cup sliced, fresh strawberries *
    3 tablespoons brown sugar, packed
    1/2 cup all-purpose flour
    1/2 cup whole wheat flour
    1/3 cup granulated sugar
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/8 teaspoon salt
    1/2 cup light sour cream
    2 tablespoons margarine or butter, melted
    1 teaspoon vanilla
    1 large egg
    1/4cup pecans, chopped

    Icing: (optional)
    1/4 cup confectioners’ sugar
    1 1/2 teaspoons low-fat milk
    1/4 teaspoon vanilla


    *Frozen, whole strawberries may also be used. Thaw before using in recipe.

    Preheat oven to 350°F. Spray an 8” round cake pan with cooking spray.
    In a small bowl, combine strawberries and brown sugar; set aside. In a large bowl, combine all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda and salt.
    In a separate bowl, combine sour cream, margarine, vanilla and egg. Mix well and add to flour mixture. Stir just until moistened.
    Spoon 2/3 of the batter into the prepared pan. Spread strawberry mixture evenly over the batter. Top with remaining batter. Sprinkle pecans on top.
    Bake 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes on a wire rack before removing from pan.
    Combine icing ingredients and drizzle over cake. Serve warm or at room temperature.

    Makes 10 servings




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