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Springtime Coffee Cake

 Springtime Coffee Cake
I like the fresh fruit flavor in this coffee cake. The strawberries and rhubarb make a nice combination.
9-12 ServingsPrep: 30 min. + standing Bake: 40 min.

Ingredients

  • 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
  • 3/4 cup cold butter, cubed
  • 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
  • 1/2 cup chopped walnuts

Directions

  • In a saucepan, combine the strawberries, rhubarb and sugar; let stand

2 of 2

Springtime Coffee Cake (continued)

Directions (continued)

  • for 15 minutes. Combine cornstarch and water until smooth; 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 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 toothpick inserted near the center comes out
  • clean. Yield: 9-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 365 calories, 17 g fat (8 g saturated fat), 69 mg cholesterol, 321 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.