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Mildred Sherrer of Bay City, Texas enhances the mild berry flavor of this moist coffee cake with a crunchy cinnamon filling. Bake in a fluted pan, it's pretty enough to serve for an afternoon party or Sunday brunch.
Nutritional Facts 1 serving (1 piece) equals 342 calories, 18 g fat (9 g saturated fat), 81 mg cholesterol, 241 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Strawberry Coffee Cake in Country Woman May/June 2002, p40
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Reviewed on Jun. 06, 2012 by HOGWriter
I followed nelly68's lead and substituted lemon extract for the vanilla. It really brightened up flavor and complimented the strawberries. This is a moist cake; be gentle when you flip it out of the pan to cool, and mindful that some of the end topping will fall off and get messy under your cooling rack (notice filling next to bottom of slices on plate in picture.) Lastly, big, meaty strawberries tend to lose their punch and get mushy when baked. Opt for small, ripe compact berries if available for maximum flavor.
Reviewed on Jul. 09, 2011 by nelly68
Yes I modified with just adding 1 tablespoon honey 1 tablespoon lemon juice 1 jello 3.4oz lemon pie filling the the original ingredients and it makes a little moist and delicious my family really like it and enjoy it.
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