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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 15 |
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This is a great cake! It has strawberries buried in the center. With a wonderful glaze on top, this is definitely a winner. Great for cook-outs, pot lucks or for no other reason than it's a great cake. The glaze will yield 1 cup, and it will take about 10 minutes. Times are approximate. Ingredients:
2 (10 ounce) packages frozen sliced strawberries, thawed (reserve juice *) |
1 cup butter or 1 cup margarine, softened |
1 1/4 cups sugar |
2 eggs |
2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
8 ounces sour cream |
1/3 cup firmly packed brown sugar |
1/2 cup pecans, chopped |
1 teaspoon ground cinnamon |
reserved strawberry juice (*) |
1 tablespoon cornstarch |
1 teaspoon cornstarch |
2 teaspoons lemon juice |
Directions:
1. Drain strawberries, *reserving juice for glaze. Set strawberries and juice aside.
2. Cream butter; gradually add 1 1/4 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
3. Combine flour and next three ingredients; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix after each addition.
4. Combine brown sugar, pecans, and cinnamon; set aside. Pour half of batter into a lightly greased 13-x9-x2-inch baking pan. Spoon strawberries over the batter; sprinkle with half of brown sugar mixture. Top with remaining batter, and sprinkle with the remaining brown sugar mixture.
5. Bake at 350°F for 40 to 45 minutes or until a wooden toothpick inserted in center of cake mixture comes out clean. Let cake cool; cut into squares. Top each square with warm glaze and a dollop of whipped cream.
6. For the glaze:.
7. Combine the reserved strawberry juice and cornstarch in a small saucepan; cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice.
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