STRAWBERRY COFFEE CAKE

1 tbsp cornstarch 

1 pkg (10-oz) frozen sweetened sliced strawberries, thawed

1/4 tsp ground cinnamon

1/4 tsp almond extract

2 1/3 cups all-purpose 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 2 minutes 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-inch square baking dish or pan. Carefully spread with the 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

This makes a great gift when baked in a disposable pan with lid. Wrap in cellophane and tie with a  pretty ribbon

file photo for reference

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