Springtime Coffee Cake Recipe

4 1
Springtime Coffee Cake Recipe
Springtime Coffee Cake Recipe photo by Taste of Home
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Springtime Coffee Cake Recipe

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4 1
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I like the fresh fruit flavor in this coffee cake. The strawberries and rhubarb make a nice combination.
MAKES:
9-12 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 40 min.
MAKES:
9-12 servings
TOTAL TIME:
Prep: 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 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 in the center comes out clean. Yield: 9-12 servings.
Originally published as Springtime Coffee Cake in Country Extra May 1996, p49

Nutritional Facts

1 piece: 365 calories, 17g fat (8g saturated fat), 69mg cholesterol, 321mg sodium, 51g carbohydrate (35g sugars, 2g fiber), 5g protein.

Popular Videos

  • 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
  1. In a saucepan, combine the strawberries, rhubarb and sugar; let stand 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.
  2. 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.
  3. 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 in the center comes out clean. Yield: 9-12 servings.
Originally published as Springtime Coffee Cake in Country Extra May 1996, p49

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