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Strawberry Pecan Coffee Cake


Scroll to the bottom for more details!



Streusel Topping:

½ cup flour

½ cup firmly packed brown sugar

¼ tsp salt

¼ tsp cinnamon

½ cup cold butter, cut into cubes


1 cup pecans, coarsely chopped

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

½ cup butter, melted and cooled

½ cup firmly packed brown sugar

½ cup granulated sugar

½ cup buttermilk (in a pinch, I’m sure yogurt or sour cream would be a suitable substitute) 

1 tsp vanilla extract

2 cups mashed, hulled strawberries, (about 1 pint, mashed with a fork or potato masher to small chunks, not pureed)

1 Tbsp. icing sugar, for dusting



In a medium bowl, combine flour, sugar, salt and cinnamon, whisk together until combined.  Add the butter, and using your fingertips or a pasty blender, work into the dry ingredients until pea-sized crumbs, set aside.  



Preheat oven to 375 degrees.  

Place pecans in a 9×9 inch (see note) baking pan, and after the oven has preheated, toast the pecans in the oven for 5 minutes.  Remove pecans from pan, coarsely chop.  

Spray the 9×9 inch pan with cooking spray, or coat with softened butter.  Line with a sheet of parchment paper, tucking and folding it into the corners.  


In a large bowl, whisk together the flour, baking soda, baking powder and salt and set aside.  In another bowl, whisk the melted butter, brown sugar and granulated sugar to blend.  Whisk in the buttermilk and vanilla.  Add to the dry ingredients and stir just until the flour is absorbed.  

Gently fold in the mashed berries and pecans.  

Transfer the batter to the baking pan, smoothing the top.  Sprinkle with the streusel topping, bunching the crumbs together to make large crumbs and to give the topping some texture.  

Bake until a tester inserted into the middle of the cake comes out clean, about 50 minutes.  

Let cool completely, dust with icing sugar before serving.  


You could use an 8×8-inch pan, but it may need a little longer cooking time.  I experimented with both and was more successful with a 9-inch pan. I’d suggest going to a larger pan rather than a smaller one, but use less baking time, and your streusel layer will be a bit thinner. 

Inspired by a recipe in The Seasonal Baker, this yummy coffee cake has won rave reviews to whoever has tried it. There aren’t any eggs in the batter, as the mashed strawberries provide plenty of moisture, sort of like a banana cake, except with strawberries! The pretty pink batter does lose its colour during baking, but the fresh strawberry flavour shines through. As the berries are mashed, I’m sure you could use frozen strawberries as well. It’s not overly sweet so it makes a lovely brunch bread. If it hangs around that long, it’s even tastier the next day! 

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