Fruit Coffee Cake

Ingredients

1 1/2 to 2 cups sliced, peeled apricots or peaches; chopped, peeled apples; or blueberries or raspberries (we used blueberries)

1/4 c. water

1/4 c. sugar

2 Tbsp. cornstarch

1 1/2 c. all-purpose flour

3/4 c. sugar

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 c. butter

1 beaten egg

1/2 c. buttermilk or sour milk

1/2 tsp. vanilla

1/4 c. all-purpose flour

1/4 c. sugar

2 Tbsp. butter

Directions

1. For filling, in a medium saucepan, combine fruit and water. Bring to boiling. Reduce heat and simmer (do not simmer raspberries), 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 the 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 the egg mixture all at once to the 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 onto filling.
4. In a small bowl stir together the 1/4 cup flour and the 1/4 cup sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake in a 350 degree oven for 40 to 45 minutes or until golden. Serve warm.

Notes: Delicious! Need to have this again soon.

Source: Better Homes and Gardens New Cook Book 12th Edition