Strawberry Almond Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 9 |
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I came across this winning recipe when helping my mom organize her extensive recipe collection. Ingredients:
1 tablespoon cornstarch |
1 package (10 ounces) frozen sweetened sliced strawberries |
1/4 teaspoon ground cinnamon |
1/4 teaspoon almond extract |
2-1/3 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
3/4 cup cold butter |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
3/4 cup buttermilk |
1 egg, lightly beaten |
Directions:
1. In a large saucepan, combine cornstarch and strawberries until blended. Bring to a boil over medium heat or until thickened. Remove from the heat. Stir in cinnamon and almond extract; set aside.
2. In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Set aside 1/2 cup for topping. Add baking powder, baking soda and salt to the remaining flour mixture. Stir in buttermilk and egg until moistened.
3. Spread 1-1/2 cups of batter into a greased 8-in. square baking dish. Carefully spread with the strawberry mixture. Drop remaining batter by tablespoonfuls over strawberry mixture. Sprinkle with reserved crumb mixture. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Yield: 9 servings.
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