Strawberry Caramel Pecan Coffee Cake

Name: Strawberry Caramel Pecan Coffee Cake
Prep time: 15 min
Yield: 8
Ingredients: 4 cups California Giant halved strawberries (quartered if extra large) - note this is measured after they are cut; 1 cup sugar; 6 T unsalted butter; ¾ cup heavy cream; ½ tsp kosher salt; 1 ½ cups finely chopped pecans; ⅓ cup sugar; ⅓ cup brown sugar; 1 ½ tsp ground cinnamon; Pinch salt; 4 T melted unsalted butter; 2 cups all purpose flour; ½ tsp kosher salt; 1 tsp baking powder; ¾ tsp baking soda; ½ cup butter, softened; 1 cup sugar; Zest of 1 lemon; 2 eggs; 2 tsp vanilla extract; 1 cup sour cream

Prep Time15 min

Serves8

Fresh strawberries brighten up this Strawberry Caramel Pecan Coffee Cake by contrasting the delectable and rich ingredients of butter, heavy cream, pecans and brown sugar.

INGREDIENTS

For the caramel:

4 cups California Giant halved strawberries (quartered if extra large) - note this is measured after they are cut
1 cup sugar
6 T unsalted butter
¾ cup heavy cream
½ tsp kosher salt

For the crumb:

1 ½ cups finely chopped pecans
⅓ cup sugar
⅓ cup brown sugar
1 ½ tsp ground cinnamon
Pinch salt
4 T melted unsalted butter

For the cake:

2 cups all purpose flour
½ tsp kosher salt
1 tsp baking powder
¾ tsp baking soda
½ cup butter, softened
1 cup sugar
Zest of 1 lemon
2 eggs
2 tsp vanilla extract
1 cup sour cream

DIRECTIONS

- - In a large saute pan, add sugar and cook over medium heat until melted and golden brown, stirring frequently
- - Once melted, add the strawberries and stir to combine.
- - Add butter and stir continuously until incorporated. Simmer for 1 minute.
- - Slowly add cream and stir continuously. Simmer for 1 minute.
- - Finish with salt and set aside in a heat proof in the refrigerator container to cool.
- - Combine all of the crumb ingredients in a bowl except for the melted butter.
- - Add the melted butter and stir until everything is well coated. Set aside.
- - With a hand or stand mixer, beat together the sugar, lemon zest, and softened butter until creamy.
- - Add the eggs one at a time until well incorporated.
- - Add the vanilla and sour cream and beat until well incorporated.
- - With the mixer on low/medium, gradually add the flour mixture until there are no clumps.
- - Spray a 9x9 pan with nonstick spray and then line with parchment paper (I promise, it will make it WAY easier to cut and clean up! Make sure it is a large piece that will cover the sides as well. The nonstick spray helps the parchment stick the pan and not slide around when you are adding the layers)
- - Add half of the cake batter and carefully spread it evenly to all corners.
- - Evenly sprinkle half of the crumb mixture over top and then drizzle 1 cup of strawberry caramel over top of the crumb mixture.
- - Spoon the rest of the cake mixture over top (I like to drop 5 dollops of batter evenly around so that it is easier to spread and I make sure not to stir the bottom layers all together)
- - Sprinkle the remaining crumb mixture over top and bake for 40 minutes or until a toothpick comes out completely clean.
- - Let cool slightly (at least 15-20 min) and then lift the sides of the parchment to remove the entire cake. Cut into squares and then drizzle the remaining caramel over top! Feel free to garnish with fresh strawberries as well.