"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fruit Coffee Cake Recipe

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

Janet Howell
Added: Wednesday, January 18, 2006


Fruit Mixture:
4 cups chopped apples or peaches, pineapple or blueberries
1 cup water
2 Tbsp lemon juice
1/2 cup brown sugar
3/4 cup sugar
1/3 cup cornstarch
1 Tsp cinnamon
1/2 Tsp salt

Dry Ingredients:
3 Cups flour
1 cup sugar
1 Tbsp baking powder
1/2 Tsp salt
1/2 Tsp cinnamon
1 cup oleo or butter

Wet ingredients:
2 slightly beaten eggs
1 cup milk
1 Tsp vanilla

1/2 cup sugar
1/2 cup flour
1/4 cup butter
optional : 1/2 cup chopped walnuts

In sauce pan, combine fruit and water. Simmer covered for 5 minutes until tender. Stir in lemon juice. Add sugars, cornstarch, cinnamon and salt. Cook and stir until thick & bubbly. Cool.
In mixing bowl, combine 3 c.flour, 1 c sugar, cinnamon, salt and baking powder. Cut in 1 cup of oleo or butter until the mixture resembles fine crumbs.
In another bowl, combine, wet ingredients - eggs, milk and vanilla. Mix. Then add to dry ingredients, mixing until blended.
Spread 1/2 the batter in a 13x9x2 pan. Spread fruit mixture over batter. Spoon remaining batter over fruit in small mounds, spreading out as much as possible. Combine topping ingredients and spread over batter mixture. Bake in 350 degree oven for 45 to 50 minutes. Let cool before serving.

Preparation Time:
Preparation Time:
1/2 hour




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