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Nutrition Facts

Serving Size 1 (113g)

Recipe makes 8 servings

Calories 310
Calories from Fat 113 (36%)
Amount Per Serving %DV
Total Fat 12.6g 19%
Saturated Fat 6.3g 31%
Monounsaturated Fat 4.1g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 51mg 17%
Sodium 314mg 13%
Potassium 114mg 3%
Total Carbohydrate 46.5g 15%
Dietary Fiber 1.5g 6%
Sugars 26.5g
Protein 4.3g 8%

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Strawberry Coffee Cake

Recipe #67733 | 55 min | 20 min prep | add private note
ratherbeswimmin'

By: ratherbeswimmin'
Jul 28, 2003

Good for a special occasion breakfast.

SERVES 8 (change servings and units)

Ingredients

Topping

Directions

  1. 1
    In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
  2. 2
    In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.
  3. 3
    Pour mixture into a greased 8-inch square baking dish.
  4. 4
    Place strawberries evenly over the top of batter.
  5. 5
    To make the topping: Combine the flour and sugar in a bowl.
  6. 6
    With a pastry blender, cut in the butter until consistency of coarse crumbs.
  7. 7
    Stir in pecans.
  8. 8
    Sprinkle mixture evenly over the strawberries.
  9. 9
    Bake at 375° for 30-35 minutes or until wooden pick comes out clean.

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Featured Reviews for This Recipe

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

0 people found this review helpful

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    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!

    0 people found this review helpful

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  • 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!

    8 people found this review helpful

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  • 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!

    7 people found this review helpful

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  • Read all 77 reviews

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