Benedictine Liqueur Coffeecake w/ Strawberries
Strawberry Puree
  1. In a food processor, puree strawberries (SET ASIDE ABOUT 8 SLICING INTO THE TOPPING). Over medium-low heat, simmer puree until you have reduced the mixture by about half. Allow to cool completely before using in cake batter.
  1. Preheat oven to 350 F. Butter a large cylinder pan (or a 9-inch round). Dust with flour & set aside.
  2. Toast pecans on a sheet pan in the oven for 7-8 minutes. Remove nuts from pan right away to prevent further toasting & place on a cutting board to cool, then finely chop.
  3. Sift flour, baking powder & salt together in a bowl. Set aside.
  4. In a large bowl, using a mixer, beat eggs on high until light in color, about 2 minutes. Reduce speed to medium & add sugar; beat until mixture is pale & thick, about 4 minutes. Reduce speed to low; mix in oil & liqueur.
  5. Using a rubber spatula, lightly fold in flour mixture in 3 batches. Fold in toasted pecans. Spread half the cake batter in prepared baking pan. Place dollops of strawberry puree in a zigzag pattern down center of batter. Using the handle of a spoon, swirl puree lightly into batter. Top with remaining batter.
  6. Bake cake until a cake tester inserted in center comes out clean, about 25-30 minutes. Allow cake to cool in pan on a wire rack for 10 minutes. Turn cake onto a wire rack to cool completely.
Strawberry Puree Topping
  1. With the remainder of the strawberry puree, add honey & vanilla to taste. Combine well. Slice remaining fresh strawberries & fold into puree.
  1. Slice coffeecake & top with strawberry puree topping. Of course nothing says you can’t add some whipped cream or vanilla ice cream!