Strawberry Pecan Coffee Cake Recipes

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STRAWBERRY COFFEE CAKE



Strawberry Coffee Cake image

Strawberry Coffee Cake is a tender breakfast cake loaded with fresh strawberries and topped with a buttery cinnamon sugar streusel topping -- the perfect pairing with a cup of coffee!

Provided by Rebecca Hubbell

Categories     Breakfast

Time 1h55m

Number Of Ingredients 13

¼ cup unsalted butter (softened)
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour (spooned and leveled)
2 teaspoon baking powder
½ teaspoon kosher salt
½ cup buttermilk
1 cup fresh strawberries (quartered)
½ cup granulated sugar
½ cup all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons salted butter (melted)

Steps:

  • Preheat over to 350°F and line a 9x9-inch baking pan with parchment paper.
  • Cream together the butter and sugar in a mixing bowl.
  • Beat in the egg and vanilla. The mixture may be a bit lumpy, that's okay.
  • Combine flour, baking powder, and salt in a separate bowl.
  • Slowly add buttermilk and flour mix, alternating between until incorporated in the butter mix.
  • Gently fold in the strawberries with a rubber spatula.
  • Pour the batter into the prepared baking pan.
  • In a mixing bowl, beat topping ingredients until fully combined.
  • Sprinkle the topping over the top of the batter and bake for 30 to 40 minutes until the top is golden brown and a toothpick comes clean from the center of the cake.
  • Allow the coffee cake to cool in the pan for about 1 hour before cutting. This gives the coffee cake time to finish setting up.

Nutrition Facts : Calories 312 kcal, Carbohydrate 52 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 186 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving

PECAN SOUR CREAM COFFEE CAKE



Pecan Sour Cream Coffee Cake image

For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.

Provided by Chef John

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 15

1 ½ cups pecans, finely chopped
⅓ cup white sugar
⅓ cup packed light brown sugar
1 teaspoon cinnamon
⅛ teaspoon salt
3 tablespoons melted butter
1 ⅞ cups all-purpose flour
½ teaspoon fine sea salt
1 teaspoon baking powder
¾ teaspoon baking soda
½ cup butter
1 cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup sour cream or creme fraiche

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
  • Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
  • In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
  • In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
  • Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g

FRESH STRAWBERRY COFFEE CAKE



Fresh Strawberry Coffee Cake image

Wonderful white coffee cake is topped with fresh strawberry and crumb topping.

Provided by Sue Walker

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12

¼ cup butter
¾ cup white sugar
1 egg
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup milk
1 ½ cups thinly sliced strawberries
½ cup all-purpose flour
½ cup white sugar
¼ cup butter, softened
¼ cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
  • Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
  • Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
  • Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Nutrition Facts : Calories 248.9 calories, Carbohydrate 39.7 g, Cholesterol 36.6 mg, Fat 9 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 344.5 mg, Sugar 22.9 g

STRAWBERRY PECAN COFFEE CAKE



Strawberry Pecan Coffee Cake image

I love to make coffee cakes! This recipe bursts with the strawberry flavor and is scrumptious. Topped with the crunchy pecans, it's a hit every time.

Provided by OhSheila

Categories     Breads

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

1 cup fresh strawberries or 1 cup frozen strawberries, cut into pieces
3 tablespoons brown sugar, packed
1 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon vanilla
1 large egg
1/4 cup pecans, chopped
1/4 cup confectioners' sugar
1 1/2 teaspoons milk
1/4 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees F.
  • If using frozen strawberries, thaw and cut into pieces. Combine with brown sugar and set aside.
  • Spray an 8" round cake pan with cooking spray.
  • In a large bowl, combine flour, granulated sugar, baking powder, baking soda and salt. In a separate bowl, combine sour cream, butter, vanilla and egg. Mix well and add to flour mixture. Stir until just moistened.
  • Spoon 2/3 of the batter into prepared pan. Spread strawberry mixture evenly over the batter. Top with remaining batter. Sprinkle pecans on top.
  • Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes on a wire rack before removing from pan.
  • ICING: Combine confectioners' sugar, milk and vanilla. Stir well and drizzle icing over cake. Serve warm or at room temperature.

Nutrition Facts : Calories 176.4, Fat 7.4, SaturatedFat 3.3, Cholesterol 32.4, Sodium 110.6, Carbohydrate 25.4, Fiber 0.9, Sugar 14.5, Protein 2.7

PECAN COFFEE CAKE



Pecan Coffee Cake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 15

1/2 cup sugar
1 teaspoon cinnamon
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup granulated sugar
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1/2 cup light brown sugar, packed
2 teaspoons all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons cold unsalted butter, cut into pieces
3/4 cup pecans pieces

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a tube pan well and liberally coat it with the cinnamon sugar.
  • In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Pour the batter into the prepared pan.
  • Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Sprinkle the mixture over the cake.
  • Bake until risen and browned, about 35 to 40 minutes. Let cool in the pan then turn out. Serve in slices.

STRAWBERRY PECAN CAKE



Strawberry Pecan Cake image

A wonderful triple layer cake. It was my first 3 layer and I love it! If I remember right, I believe I had to buy 32 oz. of the frozen strawberries with juice. By time I mashed the juice out of a 16 oz. container, there wasn't many strawberries so back to the store I went.

Provided by Sweet_T

Categories     Dessert

Time 35m

Yield 12-16 slices

Number Of Ingredients 13

1 white cake mix
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 cup vegetable oil
4 large eggs
1 cup angel flake coconut
1/2 cup milk
1 cup frozen strawberries in syrup (mash thawed strawberries but reserve a cup of the syrup and discard the rest.)
1 cup pecans, chopped
1/4 cup unsalted butter
1 (8 ounce) package cream cheese (room temp)
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Steps:

  • Cake Directions:.
  • Mix dry cake mix with dry strawberry flavored jello. Add oil, eggs, coconut, and milk; and beat until well blended. Stir in mashed strawberries and pecans. Bake in 3 generously greased and floured 9-inch round layer pans at 350° for 25-35 minutes, or until cake tests done.
  • Brush cooled layers with reserved juice (1-2 tablespoons per layer) and let set for about 15 minutes to allow cake to absorb syrup. I use a Cream Cheese Frosting for this cake (one of my favorite frostings).
  • Frosting Directions:.
  • In a large bowl, cream 1/4 cup of butter with cream cheese. Add milk and powdered sugar, mixing first by hand until sugar is blended. Then add vanilla and mix with electric mixer until smooth and creamy. Chill for about 10-15 minute before frosting cake. If needed, chill again if frosting becomes room temperature while frosting to stiffen it again.

Nutrition Facts : Calories 770.2, Fat 44, SaturatedFat 12.8, Cholesterol 103, Sodium 424.6, Carbohydrate 90.2, Fiber 1.9, Sugar 76.3, Protein 7.6

STRAWBERRY RHUBARB COFFEE CAKE



Strawberry Rhubarb Coffee Cake image

Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. -Dorothy Morehouse, Massena, New York

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h25m

Yield 20 servings.

Number Of Ingredients 20

FILLING:
3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 quart fresh strawberries, mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
CAKE:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cut into pieces
1-1/2 cups buttermilk
2 large eggs, room temperature
1 teaspoon vanilla extract
TOPPING:
1/4 cup butter
3/4 cup all-purpose flour
3/4 cup sugar

Steps:

  • In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside. , Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. , Spread half of the batter evenly into a greased 13x9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling. , For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower oven rack to catch any juice spillovers. , Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 328 calories, Fat 12g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 285mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

THE BEST (CINNAMON PECAN) COFFEE CAKE



The Best (Cinnamon Pecan) Coffee Cake image

I found this recipe ages ago in a magazine, and didn't try it until I was requested to bring a coffee cake to Easter brunch. Oh my gosh, the cake was amazing! The recipe was great as is, and I think you'll all enjoy it. I know the guests at the brunch did! (Tip: Now that I've made the recipe once, I do think that it could use more filling. Of course, that's just me, but if you have want an extra sweet coffee cake, I would double the filling recipe, then pour only 1/3 of the batter in the pan when you sprinkle the filling on it. Only sprinkle 1/2 the filling on the batter, pour in another 1/3 of the batter, sprinkle the rest of the filling on it, than pour the remaining cake batter on it. I think that will make the cake turn out even better! Just a suggestion... I'll let you know how it turns out after I try it!)

Provided by MissyMuffin

Categories     Breakfast

Time 1h25m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 18

1/2 cup brown sugar, firmly packed
1/2 cup pecans, finely chopped
1/3 cup quick-cooking oats
1 1/2 teaspoons cinnamon
1 cup sugar
3/4 cup butter, softened
3 eggs
1 teaspoon almond extract
3 cups all-purpose flour
1 cup low-fat vanilla yogurt
1/2 cup traditional half-and-half cream or 1/2 cup fat free half-and-half cream
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 cup brown sugar, firmly packed
1/4 cup butter
1/4 cup half-and-half cream
1/2 teaspoon vanilla
1/4 teaspoon salt

Steps:

  • Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
  • FILLING: Combine all filling ingredients in small bowl; mix well and set aside.
  • CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.
  • Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
  • Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
  • GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil.
  • Reduce heat to medium; cook, stirring constantly, for 1 minute.
  • (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.).
  • Drizzle glaze over cake. Serve cake warm or at room temperature.

AMAZING PECAN COFFEE CAKE



Amazing Pecan Coffee Cake image

Melt in your mouth. My mother-in-law actually asked for this recipe... now THAT'S saying something.

Provided by DWBH

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 ½ cups white sugar
2 eggs
1 tablespoon vanilla extract
½ cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
  • In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
  • To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

Nutrition Facts : Calories 485.5 calories, Carbohydrate 52.7 g, Cholesterol 85.2 mg, Fat 29.5 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 14.3 g, Sodium 279.9 mg, Sugar 34.6 g

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