Fruit Coffee Cake

Choose the fruit to make this simple coffee cake recipe. Serve it for breakfast, a snack, or dessert.

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4.5 by 21 people

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  • Makes: 9 servings
  • Prep: 30 mins
  • Bake: 40 mins 350°F

Fruit Coffee Cake

Reviews (0)

4.5 by 21 people

Rate This!

Directions

  1. For filling, in a medium saucepan combine fruit and water. Bring to boiling. Reduce heat and simmer,* covered, about 5 minutes or until fruit is tender. Combine the 1/4 cup sugar and cornstarch; stir into fruit. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more; set filling aside.
  2. In a medium bowl combine the 1-1/2 cups flour, the 3/4 cup sugar, baking powder, and baking soda. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
  3. In another bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Using a wooden spoon, stir just until moistened (batter should be lumpy). Spread half of the batter into an ungreased 8x8x2-inch baking pan. Spread filling over batter. Drop remaining batter in small mounds over filling.
  4. In a small bowl stir together the 1/4 cup flour and 1/4 cup sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake in a 350 degree F oven for 40 to 45 minutes or until golden. Serve warm. Makes 9 servings.

From the Test Kitchen

*

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.

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Nutrition Facts (Fruit Coffee Cake)

  • Per serving:
  • 300 kcal ,
  • 9 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 46 mg chol. ,
  • 162 mg sodium ,
  • 52 g carb. ,
  • 1 g fiber ,
  • 27 g sugar ,
  • 4 g pro.
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