Recipe: Any-Fruit Coffee Cake with Crumb Topping

ANY-FRUIT COFFEE CAKE

1 1/2 cups chopped, peeled apples, apricots, peaches or pineapple (*or* 1 1/2 cups blueberries or raspberries)
1/4 cup water
1 cup sugar, divided use
2 tablespoons cornstarch
1 3/4 cups all purpose flour, divided use
1/2 teaspoon baking powder
1/4 teaspoon baking soda
6 tablespoons butter, divided use
1 beaten egg
1/2 cup buttermilk
1/2 teaspoon vanilla

In a saucepan combine choice of fruit and 1/4 cup water. Bring to boiling; reduce heat. Cover and simmer [note: do not simmer raspberries] about 5 minutes or until tender.

Combine 1/4 cup of the sugar and the cornstarch. Stir into fruit mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Set aside.

In a mixing bowl stir together 1/2 cup of the sugar, the 1 1/2 cups flour, the baking powder and baking soda. Cut in 4 tablespoons butter until mixture resembles fine crumbs; set aside.

Combine egg, buttermilk and vanilla. Add to flour mixture. Stir just until moistened.

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

Combine the remaining 1/4 cup sugar and the remaining 1/4 cup flour. Cut in remaining 2 tablespoons of butter until mixture resembles fine crumbs. Sprinkle over batter.

Bake in a 350 degree F oven (325 degrees F if using glass pan) for 40 to 45 minutes or until golden brown. Serve warm.

VARIATION:
Recipe can be doubled and baked in a 13x9-inch pan for 45-50 minutes.

Makes one (8x8-inch) cake, 9 servings
Source: Better Homes & Gardens New Cook Book