Saturday, September 4, 2010

Fruit Coffee Cake

1 1/2 to 2 c. sliced, peeled apricots or peaches; chopped, peeled apples; or blueberries or raspberries
1/4 c. water
1/4 c. sugar
2 T. cornstarch
1 1/2 c. flour
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
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 sugar
2 T. butter

For filling, in a sauce pan combine fruit & water. Bring to a boil. Reduce heat & simmer, covered, about 5 min. or until fruit is tender. *Do not simmer raspberries. If using frozen peaches, thaw & omit the 1/4 c. water & do not simmer; will turn to mush.* Combine the 1/4 c. sugar & cornstarch; stir into fruit. Cook & stir over med. heat until thick & bubbly. Set aside.

In a med. bowl combine the 1 1/2 c. flour, the 3/4 c. sugar, salt, cinnamon, baking powder & baking soda. Cut in the 1/4 c. butter until mixture resembles coarse crumbs. Make a well in the center of the mixture & set aside.

In another bowl combine egg, buttermilk & vanilla. Add egg mixture all at once to the flour mixture. Using a wooden spoon or spatula, stir just until moistened (batter should be lumpy). Spread half the batter into a greased 8"x8"x2" baking pan. Spread filling over batter. Drop remaining batter in small mounds onto filling.

In a small bowl combine the 1/4 c. flour & the 1/4 c. sugar. Cut in the 2 T. butter until the mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake @ 350 for 40-45 min. or until golden. Best if served warm.

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