Any-Fruit Coffee Cake by cwalde

[BakerAunt]

Any-Fruit Coffee Cake
Submitted by cwalde on November 16, 2004 at 1:47 pm

4 c chopped apple, apricots, peaches, pineapple, blueberries, or raspberries
2 T lemon juice
1 1/4 c sugar
1/3 c cornstarch
3 c AP flour
1 c sugar
1 T baking powder
1 t cinnamon
1/4 tsp. mace
1 c butter
2 slightly beaten eggs
1 c milk
1 t vanilla
1/2 c sugar
1/2 c AP flour
1/4 c butter
1/2 c chopped walnuts

In a saucepan combine choice of fruit and 1 c water. Simmer, covered, abt 5 min. or until fruit is tender. Stir in lemon juice. Mix the 1 1/4 c sugar and cornstarch; stir into fruit mixture. Cook and stir till thickened. Cool.

In mixing bowl stir together the 3 c flour, 1 c sugar, baking powder, cinnamon, mace, and 1 t salt. Cut in the 1 c butter until mixture resembles fine crumbs.

Combine eggs, milk, and vanilla. Add to flour mixture, mixing till blended. Spread half of the batter in greased 13x9x2 inch baking pan or two greased 8x8x2 inch baking pans.

Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over fruit mixture, spreading out as much as possible.

Combine the 1/2 c sugar and 1/2 c flour; cut in the 1/4 c butter till mixture resembles coarse crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan.

Bake in 350 degree oven 45 to 50 minutes for 13x9x2 inch pan (40 to 45 min. for two 8x8x2 inch baking pan) or until cake tests done. Cool. Makes 1 large coffee cake or 2 small coffee cakes.

This is a versatile large coffeecake--great for brunch for quite a few people. Try all the different fruits suggested. It's very easy to make and sure to please. It is from the Better Homes and Gardens bread cookbook. Cheryl

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