Recipe

Any-fruit Coffee Cake Recipe

Add Step-by-Step Photos	Nancerose / All my dishes 2 years, 3 months ago A moist fruity cake enjoyed by all Prep:45m Cook:45m Servings:9	Nancerose
	fruit coffee cake

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Ingredients

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

1 cup sugar

2 tbsp cornstarch

1 1/2 cups unbleached flour

1/2 tsp baking powder

1/4 tsp baking soda

6 tbsp olive oil

1 beaten egg

1/2 cup buttermilk or sour milk

1/2 tsp vanilla

1/4 cup unbleached flour

Directions

In a saucepan combine choice of fruit. and 1/4 cup water. Bring to boiling; reduce heat.

(Do not simmer raspberries.)

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. Add 4 tbsp till it is mixed. Combine egg, buttermilk, or sour milk, and vanilla. Add to flour mixture. Stir just till moistened. Spread half of the batter in an 8 x 8 x 2-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. Add remaining 2 tbsp oil and mix. Sprinkle over batter.

Bake in a 350 degrees oven for 40 to 45 minutes or till golden brown. Serve warm.

Makes 9 servings

Rhubarb-Strawberry Coffee Cake:

Prepare as above, except substitute 3/4 cup fresh or frozen cup-up rhubarb and 3/4 cup frozen unsweetened whole strawberries for the fruit.

~Enjoy~

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