Isaacs' Home Recipes Main Breakfast Recipes Strawberry Coffee Cake

Strawberry Coffee Cake

1 Tbsp cornstarch
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1/4 tsp ground cinnamon
1/4 tsp almond extract
2-1/3 cup flour
3/4 cup sugar
3/4 cup cold butter
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp 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, stirring constantly.
Cook and stir for 2 minutes or until thickened.
Remove from 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 greased 8" square baking dish.
Carefully spread with the strawberry mixture.
Drop remaining batter by Tbsp over strawberry mixture.
Sprinkle with reserved crumb mixture.
Bake at 350 degrees for 35-40 minutes or until golden brown.
Cool on a wire rack.

Yield:  9 servings