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Springtime Coffee Cake

I like the fresh fruit flavor in this coffee cake. The strawberries and rhubarb make a nice combination.

9-12 ServingsPrep: 30 min. + standing Bake: 40 min.

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 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

In a saucepan, combine the strawberries, rhubarb and sugar; let stand

2 of 2

Springtime Coffee Cake (continued)

Directions (continued)

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.
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.
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.

Nutrition Facts: 1 serving (1 piece) equals 365 calories, 17 g fat (8 g saturated fat), 69 mg cholesterol, 321 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.