Any Fruit Coffee Cake

Recipe Ingredients

4 cups	948ml	Fruit*
1 teaspoon	5ml	Ground cinnamon
1 cup	160g / 5.6oz	Blueberries, whole
1 cup	198g / 7oz	Butter
1 cup	237ml	Water
2		Eggs - slightly beaten
2 tablespoons	30ml	Lemon juice
1 cup	237ml	Milk
1 1/4 cups	247g / 8.7oz	Sugar
1 teaspoon	5ml	Vanilla
1/3 cup	20g / 0.7oz	Cornstarch
1/2 cup	99g / 3.5oz	Sugar
3 cups	187g / 6.6oz	All-purpose flour
1/2 cup	31g / 1.1oz	All-purpose flour
1 cup	198g / 7oz	Sugar
1/4 cup	49g / 1.7oz	Butter
1 tablespoon	15ml	Baking powder
1/2 cup	73g / 2.6oz	Walnuts - chopped
1 teaspoon	5ml	Salt

Recipe Instructions

Preheat oven to 350F. In a saucepan, combine choice of fruit and the water. Simmer, covered, about 5 minutes or until fruit is tender. Stir in lemon juice. Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir until thickened and bubbly. Cool.

In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking powder, salt, cinnamon, and mace. Cut in the 1 cup butter until mixture resembles fine crumbs. Combine eggs, milk, and vanilla. Add to flour mixture, mixing until blended. Spread half of the batter into a greased 9x13 baking pan or two 8x8 baking pans.

Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible, Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in nuts.

Sprinkle nut mixture over batter in pan. Bake 45-50 minutes for a 9x13 pan or 40-45 minutes for the two 8x8 pans, or until cake tests done. Cool.

Hints

*like apples, apricots, peaches, chopped pineapple

Source:
Better Homes and Gardens Cookbook

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