Tuesday, 5 June 2012

Fruit Coffee Cake






Fruit Coffee Cake

Ingredients

1½ cups desired fruit

¾ cup water

1¼ cups sugar

2 tablespoons cornstarch

1¾ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ cup butter

1 beaten egg

½ cup buttermilk or sour milk

½ teaspoon vanilla

2 tablespoon butter



Method



1.                  In a medium saucepan combine fruit and water.  Bring to boiling; reduce heat.  Cover and simmer about 5 minutes or until fruit is tender.  Combine ¼ cup of the sugar and the cornstarch; stir into fruit.  Cook and stir over medium heat until mixture is thickened and bubbly.  Cook and stir 2 minutes more; set aside.

2.                  In a mixing bowl combine 1 ½ cups of the flour, baking powder, baking soda, and ¾ cup of the remaining sugar.  Cut in the ¼ cup butter until mixture resembles coarse crumbs.  Make a well in the center of the flour mixture; set aside.

3.                  In another bowl combine egg, buttermilk or sour milk, and vanilla.  Add egg mixture all at once to flour mixture. 

4.                  Using a fork, stir just until moistened (batter should be lumpy).  Spread half of the batter into an ungreased 8x8x2-inch baking pan.  Spread fruit mixture over batter.  Drop remaining batter in small mounds atop filling.

5.                  Stir together remaining flour and remaining sugar.  Cut in the 2 tablespoons butter until mixture resembles coarse crumbs.  Sprinkle atop coffee cake.

6.                  Bake in a 350° oven for 40 to 45 minutes or until golden. 

7.                  Serve warm.  Serves 9.







Note:  Use blueberries or chopped peeled apple, apricots, peaches, or pineapple.  Or, use red raspberries, except omit simmering.



Note:  To make sour milk, place 1 ½ teaspoons lemon juice in 1 cup glass measuring cup.  Add enough milk to make ½ cup total liquid; stir.  Let mixture stand for 5 minutes before serving.





Fruit Coffee Cake was made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



Recipe was taken from Better Homes And Gardens “All-Time Favorites” “©2001, 1999 Copyright by Meredith Corporation; the chapter on “Breads”, page 59. 


 
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Thank You!
Shirley-Ann Pearman
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