Strawberry Sour Cream Coffee Cake

Dan made this cake when we had extra strawberries. He adapted this recipe from Sour Cream Marble Cake from Great Coffee Cakes, Sticky Buns, Muffins & More. The cake was quite good.

Strawberry Sour Cream Coffee Cake

Ingredients:
Strawberry Mixture:

1/2 basket strawberries, mashed to almost a puree
1/2 cup white sugar
3 tbsp. brown sugar
1 tsp. cinnamon

Batter:

1 1/4 cups sour cream
2 1/2 cups self raising cake flour
3/4 cup butter, slightly firm
1 1/4 cup sugar
4 large eggs
1 1/2 tsp. vanilla extract
1/4 cup milk


Powder sugar, for dusting

Directions:

Preheat oven to 350
Generously butter a 10 inch bundt pan. Dust with flour, remove any excess flour.

Strawberry mixture:

Use blender and puree strawberries.
Place in mixing bowl and add nuts, sugar, brown sugar and cinnamon, set aside.

Batter:

Beat sour cream, butter and sugar until blended together.
Add eggs, one at a time, blend together well.
Add milk and vanilla and mix well.
Remove bowl and fold in flour, do not over mix.
Take half the batter out and place in another bowl and fold in strawberry mixture.
To bundt pan add 1/2 plain batter to bottom
Put the strawberry batter on top and swirl with knife.
Place rest of plain batter on top.
Bake for 50 to 60 minutes.
Let cool on rack for 10 to 15 minutes
Remove cake from pan and place on cake stand
Sprinkle icing sugar over cake and serve.