Strawberry Coffee Cake

From: Chef TrishS

On Sep 21, 2009

This was so easy to make and so delicious, I even froze some for later. Will definatly make this again

From: Flautatime

On Sep 20, 2009

This was tremendous and my husband said it was the best coffee cake ever! I made some changes since he is diabetic. I used splenda in place of the sugar. The cooking time was about 30 minutes. I also melted the butter completely for the topping before mixing it in the topping. It browns better that way instead of getting un-incorporated flour on top. I just mixed all the ingredients, substituting splenda for sugar, and sprinkled it on top. Thank you for this delicious coffee cake that had very little guilt!

From: Sackville

On Sep 9, 2003

What a moist and easy cake. I took it to work and it was gobbled up. I was a bit worried during baking though, because the juice from the strawberries nearly ran over the pan and it was difficult to tell if the cake was cooked underneath. I baked it for about 40 minutes and it was perfect. Thanks for a keeper!

From: Darling76

On Apr 13, 2006

This was great! Strawberries are on sale right now and I was asked to bring the treats to our ladies Bible study this week, this fit the bill! I made it twice, the first time as dessert for my family and to test it out on them, then for the ladies. A word of caution, where the recipe says to mix the dough just until moistened, be sure to follow those instructions or your cake will be rubbery in texture (like an over mixed muffin)! I doubled the recipe for a 9x13 pan and it worked fine. I ran out of granulated sugar and substituted powdered sugar in the topping ,it worked out, but I think the granulated sugar would have produced a crunchier topping. Dont skip the pecans, they add a wonderful crunch! Thanks for a great recipe!