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Strawberry Almond Coffee Cake

I came across this winning recipe when helping my mom organize her extensive recipe collection.

9 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

1 tablespoon cornstarch
1 package (10 ounces) frozen sweetened sliced strawberries
1/4 teaspoon ground cinnamon
1/4 teaspoon almond extract
2-1/3 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup buttermilk
1 egg, lightly beaten

Directions

In a large saucepan, combine cornstarch and strawberries until
blended. Bring to a boil over medium heat or until thickened. Remove
from the heat. Stir in cinnamon and almond extract; set aside.
In a large bowl, combine flour and sugar. Cut in butter until mixture
is crumbly. Set aside 1/2 cup for topping. Add baking powder, baking
soda and salt to the remaining flour mixture. Stir in buttermilk and
egg until moistened.
Spread 1-1/2 cups of batter into a greased 8-in. square baking dish.
Carefully spread with the strawberry mixture. Drop remaining batter
by tablespoonfuls over strawberry mixture. Sprinkle with reserved

2 of 2

Strawberry Almond Coffee Cake (continued)

Directions (continued)

crumb mixture. Bake at 350° for 35-40 minutes or until golden
brown. Cool on a wire rack. Yield: 9 servings.

Nutrition Facts: 1 piece equals 367 calories, 16 g fat (10 g saturated fat), 65 mg cholesterol, 309 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.