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