Strawberry Pecan Coffee Cake

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 extract
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 extract

Heat oven to 350 degrees F.

If using frozen strawberries, thaw and cut into pieces. Combine with brown sugar and set aside.

Spray an 8-inch 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 2/3 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 extract. 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

Recipe and photograph provided courtesy of the Wheat Foods Council