One recent evening Ben brought home a plate of this coffee cake that his girl, Sarah, baked with blueberries. I warmed a slice up for breakfast and knew immediately that I wanted the recipe. I love that it's so adaptable . . .
Fruit Coffee Cake
1 1/2 - 2 C. sliced, peeled apricots, peaches, or apples; or blueberries or red raspberries
1/4 C. sugar
2 tabl. cornstarch
1 1/2 C. flour
3/4 C. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 C. butter, cut into chunks
1 egg, lightly beaten
1/2 tsp. vanilla
1/2 C. buttermilk or sour milk
1/4 C. flour
1/4 C. sugar
2 tabl. butter
For filling, combine fruit and 1/4 C. water in a medium saucepan. Bring to boil; reduce heat. Simmer (except when using raspberries) and cover for about 5 minutes. Stir in 1/4 C. sugar and cornstarch. Cook and stir over medium heat until thickened. Cook and stir for 2 more minutes; set aside.
Preheat oven to 350. In a medium bowl, combine the 1 1/2 C. flour, 3/4 C. sugar, baking powder and baking soda. Cut in 1/4 C. butter chunks until mixture resembles coarse crumbs; set aside.
In another bowl, combine egg, vanilla and buttermilk. Add all of the egg mixture to flour mixture. Stir just until moistened (batter should be lumpy). Spread 1/2 of the batter into an ungreased 8x8x2" baking pan. Spoon and gently spread filling over batter. Drop remaining batter by spoonfuls over filling.
In a small bowl, stir together the 1/4 C. flour and second 1/4 C. sugar. Cut in 2 tabl. butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake for 40-45 minutes or until golden brown. Enjoy!
NOTE: For a larger-size coffee cake, double the recipe and use a 13x9x2" pan and bake for 45-50 minutes.