Coffeecake, Strawberry - Master Cookbook Recipe # 183

Name: Coffeecake, Strawberry - Master Cookbook Recipe # 183
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8-10
Cuisine: Southern
Ingredients: 1/2 cup Granulated sugar; 2 large Eggs; 3 Tbsp Salted butter, melted; 1 tsp Vanilla extract; 3/4 cup Buttermilk (or milk); 1 1/2 cups Self-rising flour; 16 oz. Strawberries (fresh or frozen), sliced; 1/2 cup Chopped pecans; 4 Tbsp Salted butter, melted; 1/3 cup Granulated sugar

This delightful breakfast cake is essentially a strawberry upside-down cake that is as simple to make as it is delicious. The combination of juicy strawberries, toasted pecans, and a buttery cake base makes it a standout for any morning gathering.

This is recipe #183 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 30 minTotal time: 45 min

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Ingredients

The Cake Batter:
1/2 cup Granulated sugar
2 large Eggs
3 Tbsp Salted butter, melted
1 tsp Vanilla extract
3/4 cup Buttermilk (or milk)
1 1/2 cups Self-rising flour
The Fruit Bottom:
16 oz. Strawberries (fresh or frozen), sliced
1/2 cup Chopped pecans
4 Tbsp Salted butter, melted
1/3 cup Granulated sugar

Instructions

Prep the Batter: In a mixing bowl, combine the sugar, eggs, melted butter, vanilla, and buttermilk in the order listed, mixing well after each addition. Finally, stir in the self-rising flour until combined. Set the batter aside.
Prep the Pan: Preheat your oven to 350°F. Spray a 7x11 or 9x9-inch baking pan with cooking or baking spray.
Layer the Bottom: Place the sliced strawberries, pecans, and the 4 tablespoons of melted butter into the bottom of the pan. Sprinkle the 1/3 cup of sugar over the fruit and nuts, then use a spatula to mix them gently so everything is evenly distributed.
Add Batter & Bake: Pour the cake batter over the fruit mixture. Bake for 25 to 30 minutes or until the top is golden brown and a tester comes out clean.
Flip and Serve: Let the cake cool in the pan for exactly 5 minutes. Place a serving platter over the pan and carefully flip it upside down. If any fruit sticks to the pan, just scoop it out and place it back on the cake.

Notes

Pro Tips -

Don't Stress Perfection: As Tammy says, don't worry if it isn't perfect,it's so good that no one will mind if a strawberry is out of place!
Switch the Fruit: This recipe is incredibly versatile. Feel free to substitute the strawberries for blueberries, peaches, or even blackberries.
Buttermilk Benefit: Using buttermilk instead of regular milk will give the cake a slightly more tender crumb and a subtle tang that balances the sweet fruit.