Strawberry Coffee Cake

1 tablespoon cornstarch

1 package (10 ounces) frozen sweetened sliced strawberries, 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 Vs teaspoon salt

3/4 cup buttermilk

1 egg, lightly beaten

In a 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 a 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-in, 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° for 35-40 minutes or until golden brown. Cool on a wire rack.

Yield: 9 servings.