Strawberry Coffee Cake

• FOR THE CAKE:
• 2 cups All-purpose Flour
• 3/4 cups Sugar
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 2 whole Eggs
• 1 cup Milk
• 1/4 cups Butter, Melted
• 1 teaspoon Almond Extract
• 3 cups Strawberries, Sliced (Fresh Or Frozen, See Note)
• _____
• FOR THE TOPPING:
• 3/4 cups All-purpose Flour
• 3/4 cups Brown Sugar
• 1/3 cups Butter, Softened
• 1/2 cups Sliced Almonds
• _____
• FOR THE ICING:
• 1/2 cups Powdered Sugar
• 1 Tablespoon Milk

1. Preheat oven to 375u0b0F and grease a 9x13 inch pan.
2. In a large bowl combine flour, sugar, baking powder and salt. Set aside. In a separate bowl, cream together eggs, milk, butter and almond extract. Add the egg mixture to the flour bowl. Gently stir till combined.
3. Pour batter into the prepared pan (batter will be thick). Evenly spread the strawberries over top.
4. For the topping: Combine flour, brown sugar and butter in a bowl. Using a fork or your hands, mix well till crumbly. Add in almonds. Sprinkle over the strawberries.
5. Bake for 30-35 minutes, or until the middle no longer jiggles.
6. For the icing: Mix powdered sugar with milk. Drizzle over top immediately after removing from the oven.
7. Let cool for 10 minutes, and serve while still warm.
8. Note: If strawberries are frozen, be sure to thaw them out and drain any juices.

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Taken from tastykitchen.com/recipes/desserts/strawberry-coffee-cake/ (may not work)