B in TX posted 04-14-99
Any-Fruit Coffee Cake
1 1/2 cups chopped peeled apples, apricots, peaches or pineapple, or 1 1/2 cups blueberries, raspberries or blackberries (or any other fruit you can think of :-)
1 c. sugar
2 T. cornstarch
1 1/2 c. flour
1/2 t. baking powder
1/4 t. baking soda
6 T. butter or margarine
1 beaten egg
1/2 c. buttermilk
1/2 t. vanilla
1/4 c. all-purpose flour
In a saucepan, combine choice of fruit and 1/4 c. water. Bring to boiling; reduce heat.
Cover and simmer (do not simmer raspberries) for about 5 minutes or until tender.
Combine 1/4 c. of the sugar and the cornstarch. Stir into fruit mixture. Cook and stir until thick and bubbly.
COok and stir two minutes more. Set aside.
In a mixing bowl stir together 1/2 c. of the sugar, the 1 1/2 c. flour, baking powder, and baking soda.
Cut in 4 T. butter or margarine, until the mixture resembles fine crumbs.
Combine egg, buttermilk and vanilla. Add to flour mixture. Stir until just moistened.
Spread half of the batter into a 8x8" baking pan. Spread fruit mixture over batter.
Drop remaining batter in small mounds atop filling. Combine the remaining 1/4 c. sugar and 1/4 c. flour.
Cut in remaining 2 T. butter till mixture resembles fine crumbs.
Sprinkle over batter. Bake in a 350 degree oven for 40-45 minutes or till golden brown.