Strawberry Coffee Cake

Step 1: Preheat your oven to 350° F and grease and flour a 9 x 9 inch pan.

Step 2: Heat the strawberries, sugar and cornstarch over medium heat, stirring until it is thick and bubbling. Set aside to cool.

Step 3: Put the flour, sugar and butter in a food processor and pulse until you get fine crumbs. Remove 1/2 cup of the crumbs and set them aside.

Step 4: To the crumbs in the food processor, add baking powder, baking soda, salt, egg, buttermilk and vanilla extract. Pulse just until everything is good and moist but don't over mix. The batter will be very sticky.

Step 5: Using floured fingers, (you can also sprinkle a little flour over the top of the batter while you press it out), press 2/3 of the batter into the prepared pan, pushing the batter evenly across the bottom and one inch up the sides of the pan.

Step 6: Once you have the batter spread out and pushed up on the edges, gently pour in the fruit filling and spread it around the bottom.

Step 7: With the reserved 1/3 of the batter, use a spoon to place small pieces in an irregular pattern on top of the fruit. Be careful not to push the batter pieces down into the fruit, you want them on top as much as possible. Finally, sprinkle the reserved crumbs over everything.

Step 8: Bake for 35 to 40 minutes.

Step 9: The cake will be golden brown when done.

Step 10: When the cake is done baking, let it cool for 15 minutes before you take it out of the pan.