Springtime Coffee Cake

Name: Springtime Coffee Cake
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; 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; 1/2 cup sugar; 1/2 teaspoon ground cinnamon; 1 tablespoon cold butter; 1/2 cup chopped walnuts

20 ingredients

3 steps

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
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
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter
1/2 cup chopped walnuts

Directions

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.