Strawberry Crunch Pound Cake is a delicious and decadent dessert that is perfect for a special occasion or a weekend treat. The moist and tender pound cake is studded with fresh diced strawberries, while the crunchy pecan topping adds a delicious texture and nutty flavor. This cake can be served on its own or with a dollop of whipped cream or vanilla ice cream. Enjoy this delightful Strawberry Crunch Pound Cake!
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups strawberries, diced
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
Preparation time: 15 minutes Baking time: 1 hour and 20 minutes
Instructions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, and mix well after each addition.
- Gently fold in the diced strawberries.
- Pour the batter into a greased and floured 10-inch bundt pan.
- In a separate mixing bowl, combine the brown sugar, all-purpose flour, melted unsalted butter, and chopped pecans. Stir well to combine.
- Sprinkle the pecan mixture over the top of the cake batter in the bundt pan.
- Bake the Strawberry Crunch Pound Cake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before removing it from the bundt pan.
- Slice the Strawberry Crunch Pound Cake and serve.
