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.
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.
In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Set aside 1/2 cup of crumbs for topping.
Add baking powder, baking soda and salt to the remaining dry mixture. Stir in buttermilk and egg until moistened.
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.
Bake at 350 F. for 55-60 minutes or until golden brown. Cool on a wire rack.
Ingredients
Directions
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.
In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Set aside 1/2 cup of crumbs for topping.
Add baking powder, baking soda and salt to the remaining dry mixture. Stir in buttermilk and egg until moistened.
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.
Bake at 350 F. for 55-60 minutes or until golden brown. Cool on a wire rack.
Leave A Comment