This is a great coffee cake recipe from my grandmother. Super flexible with multiple options for the fruit of your choice. Easy to put together with no mixer required.
Course Breakfast, Coffee Cake, Dessert
Ingredients
Fruit Filling
4cupsfruit of choicechopped apples, apricots, peaches, pineapple, or whole blueberries
1cup water
2tablespoonslemon juice
1 ¼cupssugar
⅓cupscornstarch
Cake
3cupsall-purpose flour
1cupsugar (7 oz)
1tablespoonbaking powder
1teaspooncinnamon
¼teaspoon mace or nutmeg
1cupbutter or margarine
2eggslightly beaten
1cupmilk
1teaspoonvanilla
Topping
½cupsugar
½cupall-purpose flour
¼cup butter or margarine
½cupchopped walnutsalso works well with pecans
Instructions
Make the Fruit Filling
in a saucepan, combine your fruit and water, simmer covered for about 5 minutes until the fruit is tender. Stir in lemon juice.
Whisk the cornstarch and sugar in a small bowl. Stir the starch/sugar mixture into the fruit mixture and cook until thickened and bubbly.
Set aside to cool.
Make the Cake Batter
In a large bowl, stir together the flour, sugar, baking powder, cinnamon, and mace. Using a pastry cutter or two knives, cut in the butter until the mixture resembles fine crumbs.
Combine the eggs, milk, and vanilla and whisk gently to combine. Pour into the dry ingredients and mix just until blended.
Making the Topping
Combine the sugar, flour in a bowl. Cut in the butter until it resembles coarse crumbs, stir in the nuts.
Assembly and Baking
Spread half of the batter into a greased 13 x 9 x 2 baking pan.
Spread the cooled fruit over the batter in the pan.
Spoon the remaining batter in small mounds over the fruit mixture.
Sprinkle the topping evenly over the batter and fruit.
Bake at 350°F for 45-50 minutes until a tester comes out clean.