Fruit Coffee Cake
Choose the fruit to make this simple coffee cake recipe. Serve it for breakfast, a snack, or dessert.
Do not simmer raspberries.
Rhubarb-Strawberry Coffee Cake:
Prepare as above, except substitute 3/4 cup fresh or frozen cut-up rhubarb and 3/4 cup frozen unsweetened whole strawberries for fruit. Continue as directed. Nutrition Facts per serving: 263 cal., 9 g total fat (2 g sat. fat), 46 mg chol., 162 mg sodium, 49 g carbo., 1 g dietary fiber, 4 g pro.Daily Values: 7% vit. A, 13% vit. C, 5% calcium, 7% iron.Exchanges: 1 Starch, 2.5 Other Carbo., 1.5 Fat
Making Sour Milk: If you dont have buttermilk on hand when preparing baked goods, substitute sour milk in the same amount. for each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.