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Strawberry Coffee Cake

 Strawberry Coffee Cake
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.
12-16 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons vanilla extract
  • 2 cups chopped fresh strawberries
  • FILLING:
  • 3/4 cup chopped walnuts
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon

Directions

  • In a bowl, cream the butter and sugar. Add eggs; mix well. combine
  • the flour, baking powder and baking soda; add to creamed mixture
  • alternately with sour cream. Beat in vanilla. Fold in the
  • strawberries. Spoon half into a greased and floured 10-in. fluted
  • tube pan.
  • Combine the filling ingredients; sprinkle half over batter. Top with
  • remaining batter and filling. Bake at 350° for 50-60 minutes or
  • until a toothpick inserted near the center comes out clean. Cool for
  • 15 minutes before removing from pan to a wire rack to cool

2 of 2

Strawberry Coffee Cake (continued)

Directions (continued)

  • completely. Yield: 12-16 servings.
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.