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Strawberry Coffee Cake

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

In a large saucepan, combine cornstarch and strawberries until

Printed from tasteofhome.com Jul 9, 2008

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Strawberry Coffee Cake cont.

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

Yield: 9 servings.