This is a lovely cake, not too sweet, not too rich. The strawberries more or less melt into the batter, the pecan topping makes the cake more complex, with a nice contrast of textures.
STRAWBERRY COFFEE CAKE
(recipe from food.com)
for the cake:
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup milk
1 teaspoon vanilla
2 tablespoons butter, melted
1 1/2-2 cups sliced fresh strawberries
for the topping:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
1/4 cup chopped pecans
In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.
Pour mixture into a greased 8-inch square baking dish. Place strawberries evenly over the top of batter.
To make the topping: Combine the flour and sugar in a bowl. With a pastry blender, cut in the butter until consistency of coarse crumbs. Stir in pecans.
Sprinkle mixture evenly over the strawberries.
Bake at 375 F (190 C) for 30-35 minutes or until wooden pick comes out clean.
to print the recipe, click here
This recipe comes from Meryl, a long time contributor of the cooking forum Eat.at, who recently passed away. Several members of the forum are celebrating her life by cooking her favorite recipes. I chose this cake to do so.
“A balanced diet is equal parts of milk and dark chocolate.”
(Meryl’s signature line)
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