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Springtime Coffee Cake

By: Hilda Garey

"I like the fresh fruit flavor in this coffee cake. The strawberries and rhubarb make a nice combination."

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Cook Time:
40 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

2 cups fresh or frozen unsweetened 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 or margarine
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 strawberries, rhubarb and sugar; let stand for 15 minutes. Combine cornstarch and water; 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 mixing 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 degrees F for 40-45 minutes or until a wooden pick inserted near the center comes out clean.