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Print this Recipe    Fruit Coffee

Any-Fruit Coffee Cake
Makes one 8x8" cake, 9 servings
(Can be doubled and baked in a 13x9" pan for 45-50 minutes)

1-1/2 cups chopped, peeled apples, apricots, peaches or pineapple
or 1-1/2 cups blueberries or raspberries
1 cup sugar
2 tablespoons cornstarch
1-1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
6 tablespoons butter
1 beaten egg
1/2 cup buttermilk
1/2 teaspoon vanilla
1/4 cup all purpose flour

In a saucepan combine choice of fruit and 1/4 cup water. Bring to
boiling; reduce heat. Cover and simmer (do not simmer raspberries)
about 5 minutes or until tender. Combine 1/4 cup of the sugar and
the cornstarch. Stir into fruit mixture. Cook and stir until
thickened adn bubbly. Cook and stir 2 mintues 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
butter until mixture resembles fine crumbs. Combine egg, buttermilk
and vanilla. Add to flour mixture. Stir just until 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 of butter until mixture resembles fine
crumbs. Sprinkle over batter. Bake in a 350 F oven (325 F if
using glass pan) for 40 to 45 minutes or until golden brown. Serve


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