Black Raspberry Coffee Cake

1 l/2 cups black raspberries (you can also use chopped peeled apples, apricots, peaches, pineapple, blueberries or blackberries)
1 cup sugar-divided
2 tbsp corn starch
l l/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
6 tbsp butter or margarine
1 beaten egg
1/2 cup buttermilk or sour milk
l/2 tsp vanilla
l/4 cup all purpose flour

In saucepan combine choice of fruit and 1/4 Cup water. Bring to boil, reduce heat. Cover and simmer about 5 min or until tender. Combine 1/4 cup sugar and cornstarch.
Stir into fruit mixture. Cook and stir until thickened and bubbly. Cook and stir 2 min more. Set aside,

In a mixing bowl stir together 1/2 cup sugar and l l/2 cup flour, baking powder and baking soda. Cut in 4 tbsp butter until mixture resembles fine crumbs.

Combine egg, buttermilk or sour milk and vanilla. Add to flour mixture. Stir just til moistened.

Spread half of the batter into an 8x8x2-inch baking pan. Spread fruit mixture over batter. Drop remaining batter in small mounds on top of filling.

Combine the remaining 1/4 cup sugar and 1/4 cup flour. Cut in the remaining 2 tbsp butter til mixture resembles fine crumbs. sprinkle over batter.

Bake at 350 for 40-45 min or until golden brown. Serve warm.

Makes 9 servings