Any-Fruit Coffee Cake

Use leftover fruit for the filling of this cake that perfectly complements your coffee.

#American #Cake #Easy

Serves: 9

Prep Time: 15 mins

Cooking Time: 45 mins

Source: Better Homes and Gardens New Cook Book 1989

Ingredients:

1 1/2 cups chopped, peeled apples, apricots, peaches or pineapple; or blueberries or raspberries

1 cup sugar

2 tbsp cornstarch

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

6 tbsp margarine or butter

1 beaten egg

1/2 cup buttermilk or soured milk

1/2 tsp vanilla

1/4 cup all-purpose flour

Oven 350℉

Method:

Combine choice of fruit and 1/4 cup water in saucepan. 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 the fruit mixture. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Set aside.

Stir together 1/2 cup of the sugar, the 1 1/2 cup flour, the baking powder, and baking soda. Cut in 4 tbsp margarine or butter till mixture resembles fine crumbs.

Combine egg, buttermilk or sour milk, and vanilla. Add to the flour mixture. Stir until just 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 tbsp margarine or butter till mixture resembles fine crumbs. Sprinkle over batter.

Bake in 350℉ oven for 40 to 45 minutes, or until golden brown.

Serve Warm.

Can also be eaten cold, either with or without custard.