Fruit Coffee Cake

Ingredients

• 1 1/2 cups chopped, peeled apples, apricots, peaches, pineapple, OR
• 1 1/2 cups blueberries or raspberries
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 6 tablespoons butter
• 1 beaten egg
• 1/2 cup buttermilk
• 1/2 teaspoon vanilla
• 1/4 cup all purpose flour

Instructions

1. Preheat oven to 350 degrees F.  If using a glass pan, preheat oven to 325 degrees F.
    
2. In a saucepan, combine choice of fruit and 1/4 cup water.
    
3. Bring to boiling; reduce heat. Cover and simmer (do not simmer raspberries) about 5 minutes or until tender.
    
4. Combine 1/4 cup of the sugar and the cornstarch. Stir into fruit mixture.
    
5. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Set aside.
    
6. In a mixing bowl stir together 1/2 cup of the sugar, the 1-1/2 cups flour, the baking powder, and baking soda.
    
7. Cut in 4 tablespoons butter until mixture resembles fine crumbs.
    
8. Combine egg, buttermilk, and vanilla. Add to flour mixture. Stir just until moistened.
    
9. Spread half of the batter into an 8x8x2-inch baking pan.
    
10. Spread fruit mixture over batter.
     
11. Drop remaining batter in small mounds atop filling.
     
12. Combine the remaining 1/4 cup sugar and the 1/4 cup flour.
     
13. Cut in remaining 2 tablespoons of butter until mixture resembles fine crumbs.
     
14. Sprinkle over batter.
     
15. Bake in a 350 degrees F oven (325 degrees F if using glass pan) for 40 to 45 minutes or until golden brown.  Serve warm.