Ingredients:
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup fresh strawberries, diced
- 1/2 cup chopped walnuts or pecans
- 1/4 cup brown sugar
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Fold in the diced strawberries.
- In a small bowl, mix together the chopped nuts and brown sugar.
- Pour half of the batter into the prepared bundt pan, then sprinkle half of the nut mixture over the top.
- Pour the remaining batter on top of the nut mixture, then sprinkle the remaining nut mixture over the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving.