Strawberry Almond Coffee Cake Recipe

5 3 3
Strawberry Almond Coffee Cake Recipe
Strawberry Almond Coffee Cake Recipe photo by Taste of Home
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Strawberry Almond Coffee Cake Recipe

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5 3 3
Publisher Photo
I came across this winning recipe when helping my mom organize her extensive recipe collection.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 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 crumb mixture. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Yield: 9 servings.
Originally published as Strawberry Coffee Cake in Holiday & Celebrations Cookbook 2004 , p107

Nutritional Facts

1 piece: 367 calories, 16g fat (10g saturated fat), 65mg cholesterol, 309mg sodium, 51g carbohydrate (25g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Strawberry Coffee Cake in Holiday & Celebrations Cookbook 2004 , p107

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lvarner User ID: 35803 133398
Reviewed Aug. 1, 2014

"This is a yummy coffee cake. I like to add some blanched or slivered almonds to the mixture that is to be sprinkled on top of the cake."

MY REVIEW
dnwhatley User ID: 2451839 207357
Reviewed Oct. 18, 2012

"I make 1.5 times the dough amount, so it is easier to spread. I am going to try it with cranberries next and see how that goes. It isn't too sweet and is wonderful warm."

MY REVIEW
ranchmomma User ID: 5811989 133485
Reviewed Jul. 10, 2011

"This was wonderful & my family loved it and requested it again."

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