Springtime Coffee Cake 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 Printed from tasteofhome.com Aug 21, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Springtime Coffee Cake cont. 3/4 cup cold butter or margarine 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 or margarine 1/2 cup chopped walnuts In a saucepan, combine strawberries, rhubarb and sugar; let stand for 15 minutes. Combine cornstarch and water; stir into the fruit Printed from tasteofhome.com Aug 21, 2008 Copyright Reiman Media Group, Inc © 2008

Springtime Coffee Cake 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 mixing 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 wooden pick inserted near the center comes out clean. Yield: 9-12 servings. Printed from tasteofhome.com Aug 21, 2008 Copyright Reiman Media Group, Inc © 2008