Strawberry Pecan Coffee Cake

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Strawberry Pecan Coffee Cake
  • Duration
  • Cook Time
  • Prep Time
  • 10 ServingsServings


  • 1 cup fresh or frozen whole strawberries, cut into pieces
  • 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 butter or margarine, melted
  • 1 teaspoon vanilla, 1 large egg
  • 1/4 cup pecans, chopped
  • Icing:1/4 cup confectioners’ sugar
  • 1 1/2 teaspoons milk, low-fat
  • 1/4 teaspoon vanilla



1 Preheat oven to 350 degrees F.

2 If using frozen strawberries, thaw and cut into pieces. Combine with brown sugar and set aside.Spray an 8” round cake pan with cooking spray.

3 CAKE:In a large bowl, combine flours, granulated sugar, baking powder, baking soda and salt. In a separate bowl, combine sour cream, butter, vanilla and egg. Mix well and add to flour mixture. Stir until just moistened.

4 Spoon ? of the batter into prepared pan. Spread strawberry mixture evenly over the batter. Top with remaining batter. Sprinkle pecans on top.

5 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.

6 ICING: Combine confectioners’ sugar, milk and vanilla. Stir well and drizzle icing over cake. Serve warm or at room temperature.

Source: Wheat Foods Council