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U-Pick The Fruit Coffee Cake
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Filling (Make earlier in the day, to allow to cool):
4 c. fruit (pick one of the following):
Whole raspberries or blueberries
Peeled and chopped apples, peaches or apricots
1 c. water
2 tbsp. lemon juice
1 1/4 c. sugar
1/3 c. cornstarch
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In a saucepan combine fruit and water. Cover and simmer for about 5 minutes. Stir in lemon juice. Mix the 1 1/4 c. sugar and cornstarch; stir into pan. Cook and stir until thickened. Cool.
Cake:
3 c. flour
1 c. sugar
1 tbsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground mace
1 tsp. salt
1 c. margarine
Egg substitute equal to 2 eggs
1 c. milk
1 tsp. vanilla
In mixing bowl stir together the 3 cups flour, 1 c. sugar, baking powder, cinnamon, mace, and salt. Cut in the 1 c. margarine until mixture resembles fine crumbs. Add eggs, milk, and vanilla; mix until blended. Spread half of the batter in a greased 13x9x2-inch baking pan or two greased 8x8x2-inch baking pans. Spread the cooled filling over the batter. Spread the remaining batter over filling.
Crumb topping:
1/2 c. sugar
1/2 c. flour
1/2 c. walnuts, chopped
1/4 c. margarine
Combine the 1/2 c. sugar, 1/2 c. flour and the nuts; cut in the 1/4 c. margarine until mixture resembles coarse crumbs. Sprinkle crumb topping over batter in pan. Bake in 350 degrees oven 45 to 50 minutes for 13x9x2 inch pan (40 to 45 minutes for two 8x8x2 inch baking pans) or till cake tests done. Cool.
Tip: When fruits are in season, make extra fruit filling and freeze in reclosable freezer bags.
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