Strawberry Delight Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 9 |
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This is filled with a thickened strawberry sauce, and topped with a sweet struesel (add nuts it you want more crunch). It's a nice change from the usual blueberry coffecakes that I generally make. So good warm out of the oven! Read more ! Ingredients:
1 tablespoon cornstarch |
10 ounce package frozen sweetened sliced strawberries |
1/4 teaspoon cinnamon (if you’ve never tried saigon cinnamon, do try it!) |
1/4 teaspoon vanilla or almond extract (use the real thing – you'll get more flavor than the artificial) |
2⅓ cups flour |
3/4 cup white sugar |
1/4 cup brown sugar |
3/4 cup butter, chilled (best if you do not substitute margarine) |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
a couple pinches of salt |
3/4 cup buttermilk |
1 egg, beaten |
Directions:
1. In a large saucepan, combine the cornstarch and strawberries until well blended.
2. Over medium heat, bring the mixture to a boil, stirring continually. Continue to cook and stir for another 2 minutes, or until thickened. Remove pan from heat and stir in the cinnamon and extract; set aside.
3. In a large bowl, combine flour and both sugars.
4. Cut in the cold butter until mixture is the consistency of crumbs. Take out 1/2 cup of the crumb mixture and save it for the topping.
5. Add baking powder, baking soda and salt to the remaining crumb mixture.
6. Stir in buttermilk and egg until moist and blended.
7. Spread about 11/2 cups of batter into a greased 8” square pan. Carefully spread the strawberry mixture over the batter.
8. Drop remaining batter by spoonfuls over the strawberry layer. Sprinkle top with reserved crumb mixture.
9. Bake at 350 degrees for 35 to 40 minutes, or until golden brown. Serve warm (or cool pan on a wire rack before wrapping coffee cake up to freeze).
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