Strawberry Ripple Coffee Cake
1 10-ounce package frozen, sweetened, sliced strawberries or red raspberries, thawed
1 tablespoon cornstarch
2 1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup margarine or butter
1/2 teaspoon Clabber Girl Baking Powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 beaten egg
3/4 cup buttermilk or sour milk
Grease and flour a 10×2-inch round tart pan with a removable bottom; set aside.
For filling, in a small saucepan stir together undrained strawberries and cornstarch till well combined. Cook and stir till thickened and bubbly. Remove from heat. Sieve mixture, dicarding seeds. Cool slightly.
In a large mixing bowl stir together flour and sugar. Using a pastry blender, cut in margarine till mixture resembles coarse crumbs. Set 1/2 cup flour mixture aside for crumb topping. To remaining flour mixture add baking powder, baking soda, and salt; mix well. Make a well in center.
In a small bowl combine egg and buttermilk. Add all at once to the flour mixture. Stir just till moistened.
Spread two-thirds of the batter over the bottom and about 1 inch up the sides of the prepared pan. Carefully spread the filling on top of the batter in pan. Spoon remaining batter in small mounds on top of the entire surface. Sprinkle with crumb topping.
Bake in 350° oven for 30 to 35 minutes or till a toothpick inserted near center comes out clean. Cool in pan on a rack for 15 minutes. Remove coffee cake from tart pan. Cut into wedges or squares. Serve warm. Makes 8 servings.