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Strawberry Pecan Coffee Cake
Wheat Foods Council

1 cup fresh or frozen whole strawberries, sliced
3 tablespoons packed brown sugar
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup granulated 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 large egg
1/4 cup chopped pecans

1/2 cup confectioners' sugar
1 1/2 teaspoons low-fat milk
1/4 teaspoon

If using frozen strawberries, thaw and cut into pieces. Combine with brown sugar and set aside.

Cake: In large bowl, combine flours, granulated sugar, baking powder, baking soda and salt. In small bowl, combine sour cream, butter, vanilla and egg. Mix well and add to flour mixture. Stir until just moistened.

Spoon 2/3 of batter into 8-inch round cake pan coated with nonstick spray. Spread strawberry mixture over batter. Top with remaining batter. Sprinkle pecans on top.

Bake in preheated 350 degrees F oven 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack before removing from pan.

Icing: Combine confectioners' sugar, milk and vanilla. Stir well; drizzle icing over cake. Serve warm or at room temperature.

Nutritional Information
With 10 servings per cake, one serving provides approximately: 170 calories, 6 g fat (2 g saturated), 28 mg cholesterol, 130 mg sodium, 25 g carbohydrates, 2 g fiber, 3 g protein, 19 mcg folate, 1 mg iron.