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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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This awesomely moist fruit-filled coffee cake is great for breakfast or a dessert! You can fill it with thickened fresh fruit, canned, or even pie filling. It speeds up the process if you have the fruit thickened and chilled before you assemble. Read more . I like to have that out of the way the day before. Ingredients:
__preheat oven 350 |
4 cups apples, apricots, peaches, chopped pineapple or whole berries |
1 c. water |
2 tablespoons lemon juice |
1 1/4 cups sugar |
1/3 cups cornstarch |
3 cups all-purpose flour |
1 cup sugar |
1 tablespoon baking powder |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 cup butter (softened) |
2 eggs, slightly beaten |
1 cup milk |
1 teaspoon vanilla |
1/2 cups sugar |
1/2 cups all-purpose flour |
1/4 cups butter or marg.(softened) |
Directions:
1. In a saucepan, combine choice of fruit and the water.
2. Simmer, covered,about 5 minutes or until fruit is tender.
3. Stir in lemon juice.
4. Mix the 1-1/4 cups sugar and cornstarch; stir into fruit mixture.
5. Cook and stir until thickened and bubbly.
6. Cool.
7. _________________________
8. In a mixing bowl, stir together the flour, sugar, baking powder, salt, and cinnamon.
9. Cut in the 1 cup butter or marg.until mixture resembles fine crumbs. Combine eggs, milk, and vanilla.
10. Add to flour mixture, mixing until blended.
11. Spread half of the batter into a greased 9x13 baking pan or two 8x8 baking pans.
12. _________________________
13. Spread the cooled fruit mixture over the batter.
14. Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible
15. _________________________
16. Combine the 1/2 cup sugar and 1/2 cup flour
17. cut in the 1/4 cup butter until mixture resembles coarse crumbs. . Sprinkle mixture over batter in pan.
18. Bake 45-50 minutes for a 9x13 pan or 40-45 minutes for the two 8x8 pans, or until cake tests done.
19. Cool. (or not... )
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