WIMER KID'S ANY-FRUIT COFFEE CAKE
When your preferred fruit is out of season, try frozen, unsweetened peaches, blueberries, or raspberries - raspberry pie filling helps save time. Preparation time: 10 minutes with pie filling. Baking time: 40-45 minutes. 2 c. raspberries or 2 c. chopped, peeled apples, apricots, peaches, or pineapple 1 tbsp. lemon juice 1/2 c. sugar 3 tbsp. cornstarch 1 1/2 c. all-purpose flour 1/2 c. sugar 1 1/2 tsp. baking powder 1/2 tsp. cinnamon 1/8 tsp. mace and 1/4 tsp. salt 1/2 c. butter 1 slightly beaten egg 1/2 c. milk 1/2 tsp. vanilla 1/4 c. sugar 1/4 c. all-purpose flour 2 tbsp. butter 1/4 c. chopped walnuts In a medium saucepan combine fruit and 1/2 cup water. Simmer, covered, for 5 minutes or until fruit is tender. Stir in lemon juice. Mix the 1/2 cup sugar and cornstarch: stir into fruit mixture. Cook and stir until thickened. Cool. In a mixing bowl stir together 1 1/2 cups flour, 1/2 cup sugar, baking powder, cinnamon, mace and 1/4 teaspoon salt. Cut in 1/2 cup butter, until mixture resembles fine crumbs. Combine egg, milk, and vanilla. Add to flour mixture, mixing until blended. Spread half of the batter in a greased 9 x 9 x 2 inch baking pan. Spread the cooled fruit over batter. Spread remaining batter over fruit. Combine the 1/4 cup sugar and 1/4 cup flour: cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan Bake in a 350 degree oven for 40 to 50 minutes or until done. Cool. Makes 1 coffee cake (12 servings. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
