Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | All purpose flour |
| ½ cup | Sugar |
| ½ cup | Milk |
| 1 \N | Egg |
| 2 tablespoons | Butter or margarine; melted |
| 2 teaspoons | Baking powder |
| 1½ cup | Sliced strawberries |
| ½ cup | All purpose flour |
| ½ cup | Sugar |
| ¼ cup | Butter or margarine; softened |
| ¼ cup | Chopped walnuts or pecans |
CAKE
TOPPING
To start, here is a recipe that I made several years ago, then lost and just recently found again. I am going to pick strawberries this weekend and make it again. It was quite good. It comes from a magazine (Women's World) sent in by Stephanie Lux. Hope you enjoy it! Preheat oven to 375 degrees.
Grease an 8 in. square pan; set aside.
In large mixer bowl, combine all cake ingredients except strawberries. With electric mixer on medium, beat 2 min. until well blended. Pour batter into prepared pan, and arrange strawberries evenly over batter.
To prepare topping, in medium bowl, combine flour and sugar. With pastry blender or two knives used scissor fashion, cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping evenly over strawberries. Bake 35--40 min. or until golden brown. Cool on wire rack 15 minutes. Serve warm, or cool completely.
Posted to TNT Recipes Digest by DarraghV <DarraghV@...> on Mar 6, 1998