STRAWBERRY CRUNCH CAKE RECIPE - (4/5)

Strawberry Crunch Cake Recipe - (4/5) image

Provided by á-693

Number Of Ingredients 19

•Pecan Layer and Topping:
•2 (10 ounces each) packages frozen strawberries in syrup
•1 cup butter
•1 1/4 cups granulated sugar
•2 eggs
•1 cup sour cream
•2 cups all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•.
•1/2 cup chopped walnuts or pecans
•1/2 cup light brown sugar, packed
•2 tablespoons granulated sugar
•1 teaspoon ground cinnamon
•.
•Sauce:
•Reserved strawberry syrup
•4 teaspoons cornstarch

Steps:

Drain thawed strawberries, reserving syrup; set aside. In a mixing bowl cream butter and 1 1/4 cups sugar together until light and fluffy. Add eggs; beat well. Blend in sour cream. In another bowl stir together flour, baking powder, baking soda, and salt; stir into the creamed mixture, blending well. Spread half of the batter in a greased and floured 13x8x2-inch baking pan. Spoon drained strawberries over the batter. Combine pecan layer ingredients in a small bowl; sprinkle half of the nut mixture over the layer of batter and strawberries. Spread remaining batter over all, then sprinkle with remaining nut mixture. Bake at 350° for 30 to 35 minutes. In a small saucepan, combine reserved strawberry syrup with 4 teaspoons cornstarch. Heat, stirring, until thickened and bubbly. Add 2 teaspoons lemon juice. Cool and serve over warm or cooled strawberry crunch cake. Serve with whipped cream or whipped topping, if desired.