Our locally grown strawberries will be ready in a few weeks, something I look forward to each year. In the meantime, the state of California keeps our supermarkets well supplied.
If you read my column often, you have probably sensed that I keep pretty close tabs on locally grown produce and for the most part base my columns on what's in season, as well as special occasions. It's because of my family history of growing up on a farm with acres of vegetables and a huge strawberry patch. Talk at the dinner table was always what will be ready for picking at what time. My father had a green thumb for sure. He just decided one day to plant strawberries, never having done it before, and we ended up with so many strawberries he had to hire neighborhood kids to help pick. I would be found in the kitchen assisting my mother with freezing quarts and quarts of them.
The all-time family favorite strawberry dessert was served at every Sunday dinner during the season; strawberry shortcake with warm baking powder biscuits, topped with either fresh whipped cream or vanilla ice cream.
As good as that sounds, you will also love the coffee cake recipe this week.
Fresh as a daisy in June is this coffee cake. Your senses will be delighted when this comes out of the oven.
Strawberry Coffee Cake
Fresh as a daisy in June is this coffee cake. Your senses will be delighted when this comes out of the oven.
Serves 9.
Ingredients:
1 rounded tablespoon cornstarch
1/2 cup cold water, only when using fresh berries
3/4 cup sliced fresh strawberries or 1, 10-ounce, package frozen sweetened sliced strawberries, thawed
1/4 teaspoon cinnamon
1/4 teaspoon almond extract
21/3 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
In a large saucepan, combine water and cornstarch until blended, add fresh berries. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from 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 one-half cup for topping. Add baking powder, baking soda, and salt to the remaining mixture. Stir in buttermilk and egg until moistened.
Spread 11/2 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 to 40 minutes or until golden brown. Cool on a wire rack.
• • •
Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com, or write care of Gloucester Daily Times, 36 Whittemore St., Gloucester, MA 01930.
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