Tonight we had a lovely meal on the patio. Sam loves eating out there, not looking forward to the fall now that I think of it. Any hoo Sam managed to eat his second hamburger, who knows what the future brings. We concluded our dinner with a fruit coffee cake recipe that I acquired from my cousin Simone! You can use most any fruits and it always turns out!
Any Fruit Coffee Cake
(When serving a crowd double the recipe and bake the coffee cake in a 13x9x2 inch pan for 40-50 min)
1 1/2 cups chopped,peeled apples, apricots, peaches, or pineapple;or 1 1/2 cups of blueberries or raspberries.
1 cup of sugar
2 tablespoons of cornstarch
1 1/2 cups of all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
6 tablespoons of margarine or butter
1 beaten egg
1/2 cup of buttermilk or sour milk
1/2 teaspoon of vanilla
1/4 cup of all purpose flour
In saucepan combine choice of fruit and 1/4 cup water. Bring to boil; reduce heat. 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 of flour,baking powder and baking soda. Cut 4 tablespoons margarine or butter till mixture resembles fine crumbs. Combine egg, buttermilk/sour milk, and vanilla. Add to flour mixture. Stir till moistened.
Spread half the batter in to an 8x8x2 inch baking pan. Spread fruit mixture over batter. Drop remaining batter in small mounds atop the filling.
Combine the remaining 1/4 cup sugar and the 1/4 cup flour. Cut in remaining 2 tablespoons of margarine/butter till mixture resembles fine crumbs. Sprinkle over batter. Bake in a 350º oven for 40-45 minutes or till golden brown. Serve warm. Makes 9 servings.
*Note do not simmer raspberries.