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Any-Fruit Coffee Cake Recipe

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This recipe for Any-Fruit Coffee Cake, by , is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Z. Haire
Added: Monday, May 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups raspberries, or chopped peeled apples, apricots, peaches, or pineapples
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 ground cinnamon
1/8 tsp. ground mace
1/2 C margarine or 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 margarine or butter
1/4 C chopped walnuts

Directions:
Directions:
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 till thickened. Cool.
In a mixing bowl stir together 1 1/2 cup flour, 1/2 cup sugar, baking powder, cinnamon, mace and 1/4 tsp salt. Cut in 1/2 cup butter till mixture resembles fine crumbs.
Combine egg, milk and vanilla. Add flour mixture, mixing until blended. Spread half the batter in a greased 9x9x2-inch baking pan.
Spread the cooled fruit over batter. Spread remaining batter over fruit.
Combine 1/4 cup sugar and 1/4 cup flour; cut in 2 tablespoons butter till mixture resembles coarse crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan.
Bake at 350 for 40 to 45 minutes or till done. Cool.

Number Of Servings:
Number Of Servings:
One Coffee cake serves 12
Personal Notes:
Personal Notes:
Served around the time of Ann's wedding and when we'd have a luncheon with Nadine Best when Ann would come to Idaho to visit with Barbara JoAnn.

 

 

 

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