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Recipe of the month
Greek Wrap

Recipe Details
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Strawberry Pecan Coffee Cake
Ingredients:
1 cup fresh or frozen whole strawberries, cut into pieces
3 tablespoons brown sugar, packed
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup light sour cream
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 large egg
1/4 cup pecans, chopped
Icing:
1/4 cup confectioners’ sugar
1 1/2 teaspoons milk, low-fat
1/4 teaspoon vanilla
Directions: Preheat oven to 350 degrees F.

If using frozen strawberries, thaw and cut into pieces. Combine with brown sugar and set aside.
Spray an 8” round cake pan with cooking spray.

CAKE:
In a large bowl, combine flours, granulated sugar, baking powder, baking soda and salt. In a separate bowl, combine sour cream, butter, vanilla and egg. Mix well and add to flour mixture. Stir until just moistened.

Spoon ⅔ of the batter into prepared pan. Spread strawberry mixture evenly over the batter. Top with remaining batter. Sprinkle pecans on top.

Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes on a wire rack before removing from pan.

ICING: Combine confectioners’ sugar, milk and vanilla. Stir well and drizzle icing over cake. Serve warm or at room temperature.
Servings: 10
Calories/Serving: 170
Nutrition: One serving provides approximately: 170 calories, 6 g fat (2 g saturated), 28 mg cholesterol, 130 mg sodium, 25 g carbohydrates, 2 g fiber, 3 g protein, 19 mcg folate, 1 mg iron.
Source: Wheat Foods Council
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