Fruit Coffee Cake
Recipe from Better Homes and Gardens

Choose the fruit to make this simple coffee cake recipe. Serve it for breakfast, a snack, or dessert.


Fruit Coffee Cake


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Prep Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 9 servings
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Ingredients
 
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  • 1-1/2  to 2 cups  pitted and sliced apricots or peaches; chopped, peeled apples or pineapple; or blueberries or red raspberriesOn Sale
  • 1/4  cup  waterOn Sale
  • 1/4  cup  sugarOn Sale
  • 2  tablespoons  cornstarchOn Sale
  • 1-1/2  cups  all-purpose flourOn Sale
  • 3/4  cup  sugarOn Sale
  • 1/2  teaspoon  baking powderOn Sale
  • 1/4  teaspoon  baking sodaOn Sale
  • 1/4  cup  butter or margarineOn Sale
  • 1    beaten eggOn Sale
  • 1/2  cup  buttermilk or sour milk*On Sale
  • 1/2  teaspoon  vanillaOn Sale
  • 1/4  cup  all-purpose flourOn Sale
  • 1/4  cup  sugarOn Sale
  • 2  tablespoons  butter or margarineOn Sale
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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 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 filling over batter. Drop remaining batter in small mounds over filling.
4.
In a small bowl stir together the 1/4 cup flour and 1/4 cup sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake in a 350 degree F 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. Nutrition Facts per serving: 263 cal., 9 g total fat (2 g sat. fat), 46 mg chol., 162 mg sodium, 49 g carbo., 1 g dietary fiber, 4 g pro. Daily Values: 7% vit. A, 13% vit. C, 5% calcium, 7% iron. Exchanges: 1 Starch, 2.5 Other Carbo., 1.5 Fat

Tip: Making Sour Milk
If you don't have buttermilk on hand when preparing baked goods, substitute sour milk in the same amount. for each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.
Nutrition information
Calories 300, Total Fat 9 g, Saturated Fat 5 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 46 mg, Sodium 162 mg, Carbohydrate 52 g, Total Sugar 27 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 7%. Exchanges: Starch 1, Other Carbohydrate 2.5, Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet
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