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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Shirley-Ann Pearman
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