Rate this recipe!
| Servings |
|
Ingredients
Nut Mixture
- 2 Tbsp sugar
- 1 cup brown sugar
- 1/2 cup pecan pieces
- 1 tsp cinnamon
Cake
- 1 cup butter
- 1-1/4 cups sugar
- 2 eggs
- 1 cup sour cream
- 2 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 16 oz pkgs frozen strawberries drained, reserve juice
Sauce / Topping
- 5 Tbsp cornstarch
- Reserved berry juice
- whipped topping optional
Ingredients
Nut Mixture
Cake
Sauce / Topping
|
Rate this recipe!
|
Instructions
Nut Mixture
- Combine all ingredients, stir well.
Cake
- Cream butter and sugar, add eggs, and beat well. Blend in sour cream. Add dry ingredients and mix well. Spread half of batter into prepared 9-x-13-inch pan, spoon drained berries over batter. Sprinkle half of nut mixture over berries, cover with remaining batter, top with remaining nut mixture. Bake at 350 degrees for 25 minutes or until a toothpick inserted near the center comes out clean.
Sauce/Topping
- In a small saucepan, combine cornstarch and reserved berry juice; cook until thickened. Serve cake with sauce and whipped topping (optional).
Recipe Notes
Recipe courtesy of Sandy Drescher, Neillsville, WI.
Share this Recipe
Powered by WP Ultimate Recipe