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Strawberry Coffee Cake
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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 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
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Printed from tasteofhome.com Jul 9, 2008Copyright Reiman Media Group, Inc © 2008 |