Strawberry Coffee Cake - cooking recipe

Ingredients

1 tablespoon cornstarch
1 (10 ounce) package frozen strawberries (sweetened, sliced and thawed)
1/4 teaspoon ground cinnamon
1/4 teaspoon almond extract
2 1/3 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup buttermilk
1 egg, lightly beaten

Preparation

In large saucepan, combine cornstarch and strawberries until blended.
Bring to a boil over medium heat, stirring constantly.
Cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in cinnamon and almond extract, set aside.
In 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.
Carefully spread with the strawberry mixture.
Drop remaining batter by tablespoonfuls over strawberry mixture.
Sprinkle with reserved crumb mixture.
Bake at 350 degrees for 35-40 minutes or until golden brown.
Cool on a wire rack.