Strawberry Coffee Cake

Preheat oven to 375ºF and grease a 9×13 inch pan.

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.

Pour batter into the prepared pan (batter will be thick). Evenly spread the strawberries over top.

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.

Bake for 30–35 minutes, or until the middle no longer jiggles.

For the icing: Mix powdered sugar with milk. Drizzle over top immediately after removing from the oven.

Let cool for 10 minutes, and serve while still warm.

Note: If strawberries are frozen, be sure to thaw them out and drain any juices.