Sheila Page's Any Fruit Coffee Cake
When serving a crowd, double the recipe and bake the coffee cake in a 13x9x2-inch baking pan for 45-50 minutes.
1 1/2 cups chopped, peeled apples, apricots, peaches, or pineapple; or 1 1/2 cups blueberries or raspberries (I use my canned peaches)
1 cup sugar
2 tablespoons cornstarch
1 1/2 cups all-purpose flour ( I have also used wheat flour)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
6 tablespoons margarine or butter
1 beaten egg
1/2 cup buttermilk or sour milk
1/2 teaspoon vanilla
1/4 cup all-purpose flour
In a saucepan combine choice of fruit and 1/4 cup water. (If I use canned peaches, I use the liquid from the can and cut the sugar). Bring to boiling; reduce heat. Cover and simmer about 5 minutes or till tender. Combine 1/4 cup of the sugar and the cornstarch. Stir into fruit mixture. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Set aside.
In a mixing bowl stir together 1/2 cup of the sugar, the 1 1/2 cups flour, the baking powder, and baking soda. Cut in 4 tablespoons margarine or butter till mixture resembles fine crumbs. Combine egg, buttermilk or sour milk, and vanilla. Add to flour mixture. Stir just till moistened. Spread half of the batter into an 8x8x2-inch baking pan. Spread fruit mixture over batter. Drop remaining batter in small mounds atop filling.
Combine the remaining 1/4 cup sugar and the 1/4 cup flour. Cut in remaining 2 tablespoons margarine or butter till mixture resembles fine crumbs. Sprinkle over batter. Bake in a 350 degree oven for 40-45 minutes or till golden brown. Serve warm. Makes 9 Servings.
