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Strawberry Pecan Coffeecake




Source of Recipe


Internet


List of Ingredients




1 cup sliced fresh or thawed frozen strawberries
3 tablespoons brown sugar
1/2 cup flour
1/2 cup whole-wheat flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup low-fat sour cream
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1 egg
1/4 cup chopped pecans

Icing
1/2 cup confectioners’ sugar
1 1/2 teaspoons low-fat milk
1/4 teaspoon vanilla extract



Recipe



Preheat oven to 350 degrees.

Spray 8-inch round cake pan with nonstick cooking spray.
For coffeecake, combine strawberries and brown sugar in bowl.
In large bowl, combine flour, whole-wheat flour, sugar, baking powder, baking soda and salt. In small bowl, combine sour cream, butter, vanilla extract and egg. Mix well. Add to dry ingredients. Stir until just moistened.
Spoon 2/3 of batter into prepared pan. Spread strawberry mixture over batter in pan. Spoon remaining batter over top.
Sprinkle pecans on top. Bake for 40 minutes, or until done. Cool for 10 minutes in pan on a wire rack. Remove from pan to cool completely. For icing, combine confectioners’ sugar, milk and vanilla extract in bowl. Stir well. Drizzle over coffeecake.