Fruit Coffee Cake

Ingredients

• 1 1/2 to 2 cups pitted and sliced apricots or peaches; chopped, peeled apples or pineapple; or blueberries or red raspberries
• 1/4 cup water
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1 1/2 cups all-purpose flour
• 3/4 cups sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 cup butter
• 1 beaten egg
• 1/2 cup buttermilk or sour milk*
• 1/2 teaspoon vanilla
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 2 tablespoons butter

* If you don't have buttermilk on hand when preparing baked goods, substitute sour milk in the same amount. For this recipe, put 1/2 tablespoon of lemon juice or vinegar into a glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let mixture stand 5 minutes before using.

Directions

1. For filling, in a medium saucepan combine fruit and water. Bring to boiling. Reduce heat and simmer,** covered, about 5 minutes or until fruit is tender. Combine the 1/4 cup of sugar and cornstarch; stir into fruit. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more; set filling aside.
2. In a medium bowl combine the 1 1/2 cups flour, the 3/4 cup sugar, baking powder, and baking soda. Cut in 1/4 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, and vanilla. Add egg mixture all at once to flour mixture. Using a wooden spoon, stir just until moistened (batter should be lumpy). Spread half of the batter into an ungreased 8x8x2-inch baking pan. Spread fruit filling over batter. Drop remaining batter in small mounds over filling.
4. In a small bowl stir together the 1/4 cup flour and the 1/4 cup sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake in a 350 degree Fahrenheit oven for 40 to 45 minutes or until golden. Serve warm. Makes 9 servings.

**Note: Do not simmer raspberries.

Rhubarb-Strawberry Coffee Cake: Prepare as above, except substitute 3/4 cup fresh or frozen cut-up rhubarb and 3/4 cup frozen unsweetened whole strawberries for fruit. Continue as directed.