SPRINGTIME COFFEE CAKE

Springtime Coffee Cake image

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

Provided by Taste of Home

Time 1h10m

Yield 9-12 servings.

Number Of Ingredients 22

Previous Next

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
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, cubed
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

Steps:

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. , 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. , 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.

Nutrition Facts : Calories 365 calories, Fat 17g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 321mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.