Strawberry Caramel Pecan Coffee Cake

Kristin | December 12, 2017

Snow is beginning to fall and a cozy breakfast in is the perfect way to celebrate the winter holidays!

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Waking up to blankets of snow covering the streets after a long work week is truly magical. Your Sunday brunch plans may be cancelled but a warm cup of coffee and a plate full of decedent coffee cake smothered in warm caramel and fresh strawberries is all you need to enjoy a chilly morning.

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And when the streets have finally cleared, you can share this delicious treat with all of your friends and co-workers. Nothing says love like homemade baked goods, especially on a cold day. You’ll be everyone’s hero when you show up to work with this strawberry caramel pecan coffee cake!

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Stay warm this winter with a delicious strawberry coffee cake. Could you image how good this would taste with blueberries or raspberries? Yum! Create your very own coffee cake this holiday season and let us know what you think in the comment section below.


For the caramel:
  • 4 cups California Giant halved strawberries (quartered if extra large) - note this is measured after they are cut

  • 1 cup sugar

  • 6 T unsalted butter

  • ¾ cup heavy cream

  • ½ tsp kosher salt

For the crumb:
  • 1 ½ cups finely chopped pecans

  • ⅓ cup sugar

  • ⅓ cup brown sugar

  • 1 ½ tsp ground cinnamon

  • Pinch salt

  • 4 T melted unsalted butter

For the cake:
  • 2 cups all purpose flour

  • ½ tsp kosher salt

  • 1 tsp baking powder

  • ¾ tsp baking soda

  • ½ cup butter, softened

  • 1 cup sugar

  • Zest of 1 lemon

  • 2 eggs

  • 2 tsp vanilla extract

  • 1 cup sour cream


  • In a large saute pan, add sugar and cook over medium heat until melted and golden brown, stirring frequently.

  • Once melted, add the strawberries and stir to combine.

  • Add butter and stir continuously until incorporated.  Simmer for 1 minute.

  • Slowly add cream and stir continuously.  Simmer for 1 minute.

  • Finish with salt and set aside in a heat proof in the refrigerator container to cool.

  • Combine all of the crumb ingredients in a bowl except for the melted butter.

  • Add the melted butter and stir until everything is well coated. Set aside.

  • With a hand or stand mixer, beat together the sugar, lemon zest, and softened butter until creamy.

  • Add the eggs one at a time until well incorporated.

  • Add the vanilla and sour cream and beat until well incorporated.

  • With the mixer on low/medium, gradually add the flour mixture until there are no clumps.

  • Spray a 9x9 pan with nonstick spray and then line with parchment paper (I promise, it will make it WAY easier to cut and clean up! Make sure it is a large piece that will cover the sides as well.  The nonstick spray helps the parchment stick the pan and not slide around when you are adding the layers)

  • Add half of the cake batter and carefully spread it evenly to all corners.

  • Evenly sprinkle half of the crumb mixture over top and then drizzle 1 cup of strawberry caramel over top of the crumb mixture.

  • Spoon the rest of the cake mixture over top (I like to drop 5 dollops of batter evenly around so that it is easier to spread and I make sure not to stir the bottom layers all together)

  • Sprinkle the remaining crumb mixture over top and bake for 40 minutes or until a toothpick comes out completely clean.

  • Let cool slightly (at least 15-20 min) and then lift the sides of the parchment to remove the entire cake.  Cut into squares and then drizzle the remaining caramel over top! Feel free to garnish with fresh strawberries as well.

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