prep 35 minutes bake 45 minutes at 350°F
- 3 to 4 cups fresh blueberries; fresh red raspberries; sliced peeled apricots; sliced peeled peaches; and/or chopped peeled apples
- ½ cup water
- ½ cup sugar
- ¼ cup cornstarch
- 3 cups all-purpose flour
- 1½ cups sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ cup butter, cut up
- 2 eggs, lightly beaten
- 1 cup buttermilk or sour milk*
- 1 tsp. vanilla
- ½ cup all-purpose flour
- ½ cup sugar
- ¼ cup butter, cut up
1. For filling, in a medium saucepan combine fruit and the water. Bring to boiling; reduce heat. Cover and simmer 5 minutes or until fruit is tender. (Raspberries are a tender fruit and do not need to be simmered.) Combine ½ cup sugar and the cornstarch; stir into fruit. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more; set aside.
2. Preheat oven to 350°F. In a medium bowl combine the next four ingredients (through baking soda). Cut in the ½ cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
3. In another bowl combine eggs, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spread half the batter into an ungreased 13×9-inch baking pan. Spoon and gently spread filling over batter. Drop remaining batter in small mounds onto filling.
4. In a bowl stir together the ½ cup flour and ½ cup sugar. Cut in the ¼ cup butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake 45 to 50 minutes or until golden. Cool slightly on a wire rack. Serve warm.
number of servings 18
*TIP To make 1 cup sour milk, place 1 Tbsp. lemon juice or vinegar in a glass measuring cup. Add enough milk to equal 1 cup total liquid. Let stand 5 minutes before using.
per serving 298 cal., 9 g fat (5 g sat. fat), 44 mg chol., 126 mg sodium, 52 g carb., 1 g fiber, 31 g sugars, 4 g pro.
MAKE AHEAD
Cover cooled coffee cake with heavy foil. Store in the refrigerator up to 2 days or in the freezer up to 1 month. To serve, thaw coffee cake, if frozen. Reheat coffee cake, covered with foil, in a 300°F oven about 20 minutes.