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Strawberry Pecan Coffee Cake

Strawberry Pecan Coffee Cake



  • 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 extract
  • 1 large egg
  • 1/4 cup pecans, chopped


  • 1/4 cup confectioners' sugar
  • 1 1/2 teaspoons milk, low-fat
  • 1/4 teaspoon vanilla extract


  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, vanilla and egg. Mix well and add to flour mixture. Stir until just moistened.
  6. Spoon 2/3 of the batter into prepared pan.
  7. Spread strawberry mixture evenly over the batter.
  8. Top with remaining batter.
  9. Sprinkle pecans on top.
  10. Bake for 40 minutes or until a wooden pick inserted in the center comes out clean.
  11. Let cool for 10 minutes on a wire rack before removing from pan.
  12. Icing: Combine confectioners' sugar, milk and vanilla extract. Stir well and drizzle icing over cake.
  13. Serve warm or at room temperature.

Servings: 10

Calories/Serving: 170

Nutrition: One serving provides approximately: 170 calories, 6 g fat (2 g saturated), 28 mg cholesterol, 130 mg sodium, 25 g carbohydrates, 2 g fiber, 3 g protein, 19 mcg folate, 1 mg iron

Recipe and photo credit (used with permission): Wheat Foods Council

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