• Preheat oven to 350 degrees. Spray a 13 x 9-inch baking pan with nonstick cooking spray ponge cake

cinnamon topping & filling;

• Roughly chop pecans. In a small bowl, mix together 1 cup brown sugar, ½ cup chopped pecans, and 1½ Tbsp cinnamon. Set aside.

strawberry filling;

• Thinly slice or dice strawberries and sprinkle with ¼ cup sugar. Set aside.

coffee cake;

• In a small bowl, stir together 2 cups sour cream and 2 tsp baking soda. Set aside.
• In a medium mixing bowl, cream butter and sugar until fluffy. Add eggs to the creamed mixture, one at a time. Stir in vanilla and 1 Tbsp baking powder and beat blend thoroughly.
• Add sour cream mixture and 4 cups flour alternatively to the creamed mixture until a thick batter forms.
• In your prepared 9"x13" dish, add ½ batter and spread across evenly.
• Add sliced strawberries in an even layer, then sprinkle with ⅓ of the reserved cinnamon mixture.
• Spread the remaining batter on top and then sprinkle the remaining ⅔ topping evenly over the cake.
• Bake 60-75 minutes. Cover with foil after 30 minutes if cake is browning too quickly. Test for doneness by inserting knife in center. Serve warm.