Strawberry Pecan Coffee Cake

1 cup sliced, fresh strawberries *
3 tablespoons brown sugar, packed
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 light sour cream
2 tablespoons margarine or butter, melted
1 teaspoon vanilla
1 large egg
1/4 cup pecans, chopped

Icing: (optional):
1/4 cup confectioners’ sugar
1 1/2 teaspoons low-fat milk
1/4 teaspoon vanilla

*Frozen, whole strawberries may also be used. Thaw before using in recipe.

Preheat oven to 350F. Spray an 8-inch round cake pan with cooking spray.

In a small bowl, combine strawberries and brown sugar; set aside.

In a large bowl, combine all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda and salt.

In a separate bowl, combine sour cream, margarine, vanilla and egg. Mix well and add to flour mixture. Stir just until moistened.

Spoon 2/3 of the batter into the prepared pan. Spread strawberry mixture evenly over the batter. Top with remaining batter. Sprinkle pecans on top.

Bake 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes on a wire rack before removing from pan.

Combine icing ingredients and drizzle over cake. Serve warm or at room temperature.

Makes 10 servings
Source: Kansas Wheat Commission