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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 9 |
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I like the fresh fruit flavor in this coffee cake. The strawberries and rhubarb make a nice combination. Ingredients:
2 cups unsweetened fresh or frozen strawberries |
1-1/2 cups diced fresh or frozen rhubarb |
3/4 cup sugar |
3 tablespoons cornstarch |
3 tablespoons cold water |
cake: |
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
3/4 cup cold butter, cubed |
2 eggs |
3/4 cup buttermilk |
1/2 teaspoon almond extract |
topping: |
1/2 cup sugar |
1/2 teaspoon ground cinnamon |
1 tablespoon cold butter |
1/2 cup chopped walnuts |
Directions:
1. In a saucepan, combine the strawberries, rhubarb and sugar; let stand for 15 minutes. Combine cornstarch and water until smooth; stir into the fruit mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Cool to room temperature.
2. Combine flour, sugar, cinnamon, nutmeg, salt, baking powder and baking soda; cut in butter until crumbly. In a small bowl, beat eggs, buttermilk and extract; add to flour mixture and mix well. Spread half of the batter into a greased 9-in. square baking pan. Carefully spoon the fruit mixture on top. Spoon remaining batter over fruit mixture.
3. For topping, combine sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Yield: 9-12 servings.
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