Strawberry Coffee Cake with Pecan and Brown Sugar Topping is a delicious, tender cake that’s layered with juicy, fresh strawberries and topped with a crunchy, sweet pecan and brown sugar streusel. It’s perfect for breakfast, brunch, or dessert. Here’s a recipe to create this decadent treat:
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (or plain Greek yogurt)
For the Strawberry Layer:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice (optional)
For the Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup chopped pecans (or walnuts)
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, cold and cut into small cubes
Instructions:
1. Prepare the Strawberry Layer:
- In a bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar and lemon juice (if using). Toss them gently to coat. Set aside to allow the strawberries to release their juices while you make the cake batter.
2. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan (or line it with parchment paper).
3. Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternately add the dry ingredients and sour cream (or Greek yogurt) to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
4. Assemble the Cake:
- Spread half of the cake batter into the prepared pan, smoothing it into an even layer.
- Spoon the sliced strawberries (and their juice) evenly over the batter.
- Add the remaining cake batter on top, smoothing it over the strawberries as evenly as possible.
5. Make the Streusel Topping:
- In a small bowl, combine the brown sugar, chopped pecans, flour, and cinnamon.
- Add the cold, cubed butter to the mixture and use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Top the Cake:
- Sprinkle the streusel topping evenly over the top of the cake batter.
7. Bake:
- Bake the cake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean (a few moist crumbs are okay).
- If the topping begins to brown too quickly, you can cover the cake loosely with aluminum foil during the last 10 minutes of baking.
8. Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve. For an extra indulgent touch, you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips:
- Make Ahead: You can make the cake the night before and store it covered at room temperature. The flavors meld together beautifully after a day.
- Berry Variations: You can swap the strawberries for other berries like blueberries, raspberries, or blackberries.
- Adding a glaze: For extra sweetness, drizzle a simple powdered sugar glaze over the cooled cake.
This Strawberry Coffee Cake with Pecan and Brown Sugar Topping is the perfect combination of soft, moist cake, sweet strawberries, and crunchy streusel topping. It’s a treat that everyone will love! Enjoy!
