Ingredients: |
Ingredients: 1½ cups chopped, peeled
apples, apricots, peaches, or
pineapple; or 1 ½ cups
blueberries or red raspberries
¼ cup water
¼ cup sugar
2 tablespoons cornstarch
Or Substitute
1 1/2 cups pie filling
1½ cups all-purpose flour
¾ cup sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ cup butter or margarine
1 beaten egg
½ cup buttermilk or sour milk
½ teaspoon vanilla
¼ cup all-purpose flour
¼ cup sugar
2 tablespoon butter or margarine
|
Directions: |
Directions:Prep time: 30 minutes
Bake time: 30 minutes, oven 350º
1. In a medium saucepan combine fruit and water. Bring to boiling; reduce heat. Simmer (all fruit except raspberries) covered, 5 minutes or till fruit is tender. Combine the ¼ cup sugar and cornstarch; stir into fruit. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir 2 minutes more; set aside.
2. In a mixing bowl combine the 1½ cups flour, ¾ cup sugar, baking powder and soda.
3. Cut in the ¼ cup margarine till mixture resembles coarse crumbs.
4. Make a well in the center of the dry mixture; set aside.
5. In a two-cup liquid measurer combine buttermilk, egg and vanilla. Mix with a fork.
6. Add egg mixture all at once to dry mixture. Using a fork, stir just till moistened (batter will be lumpy).
7. Spread 2/3 of batter into an ungreased 8X8X2-inch baking pan. Spread fruit mixture OR prepared pie filling over the batter. Drop remaining batter in small mounds atop filling.
8. Stir together the ¼ cup flour and ¼ cup sugars. Cut in the 2 tablespoons butter till mixture resembles coarse crumbs.
9. Sprinkle atop coffee cake. Bake in a 350º oven for about 30 minutes or till golden. Serve warm. Makes 9 servings.
Nutrition Facts per serving: 268 cal, 9 g fat, 167 mg sodium, 45 g carb, 1 g fiber, 4 g pro. 10% vit. A, 1% vit. C, 3% calcium, 8% iron. |
This recipe for Fruited Coffee Cake is from