Any-Fruit Coffeecake Recipe
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 This recipe for Any-Fruit Coffeecake, by Brig Cook, is from Pioneer Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Brig Cook
Added: Wednesday, July 25, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups chopped apples, apricots, peaches, pineapple, or whole blueberries
1 cup water
2 tablespoons lemon juice
1 1/4 cups sugar
1/3 cup cornstarch
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1 cup butter or margarine
2 slightly beaten eggs
1 cup milk
1 teaspoon vanilla
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter or margarine
1/2 cup chopped walnuts
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Directions: |
Directions:In a saucepan combine the fruit and water. Simmer, covered, about 5 minutes or till fruit is tender. (If you start with frozen fruit it will take a bit longer...) Stir in lemon juice. Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir till thick and bubbly. Cool.
In a mixing bowl stir together the 3 cups flour, 1 cup sugar, baking powder, salt, cinnamon, and mace. Cut in the 1 cup butter or margarine till mixture resembles fine crumbs. Combine eggs, milk, and vanilla. Add to flour mixture, mixing till blended. Spread half of the batter in a greased 13x9x2-inch baking pan or two greased 8x8x2-inch baking pans. (I go with the 2 8x8s.)
Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small spoonfuls over the fruit mixture, spreading out as much as possible. Combine the 1/2 cup sugar and the 1/2 cup flour. Cut in the 1/4 cup butter or margarine till mixture resembles coarse crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan.
Bake at 350º for 45 to 50 minutes for a 9x13-inch pan (40 to 45 minutes for 8x8s) or till cake tests done. Cool. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: I have found pretty much any fruit, canned, fresh, or frozen, will work. Adjust the filling spices based on the fruit you choose; for example, if you use berries, omit the cinnamon and mace. I often use the fruit filling as a sauce or filling for other recipes, especially for pocket pies.
© Better Homes and Gardens New Cook Book
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