"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Fruited Coffee Cake Recipe

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This recipe for Fruited Coffee Cake, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Norma Vorthmann - Treynor HS
Added: Monday, January 12, 2009


1 cups chopped, peeled
apples, apricots, peaches, or
pineapple; or 1 cups
blueberries or red raspberries
cup water
cup sugar
2 tablespoons cornstarch

Or Substitute
1 1/2 cups pie filling

1 cups all-purpose flour
cup sugar
teaspoon baking powder
teaspoon baking soda
cup butter or margarine

1 beaten egg
cup buttermilk or sour milk
teaspoon vanilla

cup all-purpose flour
cup sugar
2 tablespoon butter or margarine

Prep time: 30 minutes
Bake time: 30 minutes, oven 350
1. In a medium saucepan combine fruit and water. Bring to boiling; reduce heat. Simmer (all fruit except raspberries) covered, 5 minutes or till fruit is tender. Combine the cup sugar and cornstarch; stir into fruit. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir 2 minutes more; set aside.

2. In a mixing bowl combine the 1 cups flour, cup sugar, baking powder and soda.

3. Cut in the cup margarine till mixture resembles coarse crumbs.

4. Make a well in the center of the dry mixture; set aside.

5. In a two-cup liquid measurer combine buttermilk, egg and vanilla. Mix with a fork.

6. Add egg mixture all at once to dry mixture. Using a fork, stir just till moistened (batter will be lumpy).

7. Spread 2/3 of batter into an ungreased 8X8X2-inch baking pan. Spread fruit mixture OR prepared pie filling over the batter. Drop remaining batter in small mounds atop filling.

8. Stir together the cup flour and cup sugars. Cut in the 2 tablespoons butter till mixture resembles coarse crumbs.

9. Sprinkle atop coffee cake. Bake in a 350 oven for about 30 minutes or till golden. Serve warm. Makes 9 servings.

Nutrition Facts per serving: 268 cal, 9 g fat, 167 mg sodium, 45 g carb, 1 g fiber, 4 g pro. 10% vit. A, 1% vit. C, 3% calcium, 8% iron.

Personal Notes:
Personal Notes:
This is a recipe used in our basic foods/nutrition class for learning basic recipe format and baked product procedure.




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