Strawberry Coffee Cake

Mildred Sherrer of Bay City, Texas enhances the mild berry flavour of this moist coffee cake with a crunchy cinnamon filling. Baked in a fluted pan, it’s pretty enough to serve for an afternoon party or Sunday brunch.

Yield: 12-16 slices

Ingredients:

• 2 cups/500 mL  fresh strawberries, chopped
• 2 cups/500 mL  all-purpose flour
• 1 1⁄2 cups/375 mL  sugar
• 1 cup/250 mL  butter or margarine, softened
• 1 cup/250 mL  sour cream
• 3  eggs
• 2 tsp/10 mL  vanilla extract
• 1 tsp/5 mL  baking powder
• 1 tsp/5 mL  baking soda

Filling:

• 3/4 cup/175 mL  chopped walnuts
• 1/4 cup/50 mL  sugar
• 1/4 cup/50 mL  packed brown sugar
• 3/4 tsp/4 mL  ground cinnamon

Instructions:

1. In a mixing bowl, cream the butter and sugar. Add eggs; mix well.
2. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Beat in vanilla.
3. Fold in the strawberries. Spoon half into a greased and floured 10 inch, fluted tube pan.
4. Combine the filling ingredients; sprinkle half over batter. Top with remaining batter and filling.
5. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 15 minutes before removing from pan to a wire rack to cool completely.