Fruit Coffee Cake

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.