Rating: 4.5 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
  • 18 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
40 mins
total:
1 hr 10 mins
Servings:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

*

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.

Nutrition Facts

300 calories; fat 9g; cholesterol 46mg; saturated fat 5g; carbohydrates 52g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 27g; protein 4g; vitamin a 340.1IU; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 162mg; potassium 83mg; calcium 40.4mg; iron 1.3mg.
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