FRUIT COFFEE CAKE

FRUIT COFFEE CAKE image

Yield 6-8

Number Of Ingredients 15

1 1/2 c. chopped peeled apples, apricots, peaches or pineapple; or 1 1/2 c. blueberries or raspberries
1/4 c water
1/4 c sugar
2 T corn starch
1 1/2 c flour
3/4 c sugar
1/2 t baking powder
1/4 t baking soda
1/4 c butter
1 beaten egg
1/2 c buttermilk
1/2 t vanilla
1/4 c flour
1/4 c sugar
2 T butter

Steps:

1. In a meduim sauce pan combine fruit and water. Bring to boiling; reduce heat. Simmer*, covered for 5 minute or till fruit is tender. Combine the 1/4 c sugar and cornstarch; stir into fruit. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir 2 minute more. Set aside. 2. In a mixing bowl combine the 1 1/2cups flour, 3/4 cup sugar, baking powder and baking soda. Cut in the 1/4 cup butter till the mixture resembles coarse crumbs. Make a well in the center of the dry mixture; set aside. 3. In another bowl combine the eggs, buttermilk and the vanilla. Add the egg mixture all at once to the dry mixture. (batter should be lumpy). Spread half of the batter into a ungreased 8x8x2-inch baking pan. Spread the fruit mixture over the batter. Drop remaining batter in small mounds atop filling. 4. Stir together the 1/4 c flour and the 1/4 c sugar. Cut in the 2T butter till mixture reseambles coarse crumbs. Sprinkle atop coffee cake. Bake in a 350 degree oven for 40 to 45 minutes or till golden. Serve warm. Make 9 servings. *Note: do not simmer raspberries.