Dawn NoltAuthorDawn Nolt
RatingDifficultyIntermediate

While perusing a holiday cookbook I came across this Strawberry Coffee Cake, and decided it was the perfect festive gift to share with my neighbors.

Yields9 Servings

 1 tbsp cornstarch
 10 oz frozen, sweetened, sliced strawberries, thawed
 ¼ tsp ground Saigon cinnamon
 ¼ tsp almond extract
 2 ⅓ cups all- purpose flour
 ¾ cup sugar
 ¾ cup cold butter
 ½ tsp baking powder
 ½ tsp baking soda
  tsp salt
 ¾ cup buttermilk
 1 Nature's Yoke egg, lightly beaten

1

In a large saucepan, combine cornstarch and strawberries until blended. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from heat and add cinnamon and almond extract.

2

In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Set aside 1/2 cup of crumbs for topping.

3

Add baking powder, baking soda and salt to the remaining dry mixture. Stir in buttermilk and egg until moistened.

4

Spread 1 1/2 cups of batter into a greased 8 inch square baking dish. Carefully spread with the strawberry mixture. Drop remaining batter by tablespoons over strawberry mixture. Sprinkle with remaining crumbs.

5

Bake at 350 F. for 55-60 minutes or until golden brown. Cool on a wire rack.

Ingredients

 1 tbsp cornstarch
 10 oz frozen, sweetened, sliced strawberries, thawed
 ¼ tsp ground Saigon cinnamon
 ¼ tsp almond extract
 2 ⅓ cups all- purpose flour
 ¾ cup sugar
 ¾ cup cold butter
 ½ tsp baking powder
 ½ tsp baking soda
  tsp salt
 ¾ cup buttermilk
 1 Nature's Yoke egg, lightly beaten

Directions

1

In a large saucepan, combine cornstarch and strawberries until blended. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from heat and add cinnamon and almond extract.

2

In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Set aside 1/2 cup of crumbs for topping.

3

Add baking powder, baking soda and salt to the remaining dry mixture. Stir in buttermilk and egg until moistened.

4

Spread 1 1/2 cups of batter into a greased 8 inch square baking dish. Carefully spread with the strawberry mixture. Drop remaining batter by tablespoons over strawberry mixture. Sprinkle with remaining crumbs.

5

Bake at 350 F. for 55-60 minutes or until golden brown. Cool on a wire rack.

Strawberry Coffee Cake