Strawberry Coffee Cake
Total TimePrep: 15 min. Bake: 50 min. + cooling
Delicious! This cake looked beautiful in my bundt autumn wreath pan and tasted great. I made no changes to the recipe.
This is a very moist cake. It didn't hold together very well when cut due to the moistness. But the taste was excellent. I only put the filling in the middle and not on the top.
I prepared it according to the recipe with no changes. It was delicious! I loved the nice texture that came from the use of sour cream. It would be a lovely cake for a brunch or breakfast gathering.
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.
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.