Any Berry Combination Coffee Cake

Use any frozen fruit combination and this method. Good use for frozen berries.

(adapted from Better Homes & Gardens Magazine, June ’78. Rhubarb-Strawberry Coffee Cake.

Original recipe called for more than twice the amount of sugar, and twice the amount of butter!)

Filling:

3 C fresh, or 1, 13 oz. Pkg frozen unsweetened fruit

16 oz. Pkg frozen sliced sweetened fruit, thawed, or 3 C fresh of a different fruit

(if using fresh berries, add ¼ C sugar)

Cook, covered, about 5 min. Add:

2 T lemon juice

½ C sugar combined with:

¼ C corn starch

Cook and stir till thickened and bubbly. Cool.

Topping:

½ C sugar

1/3 C flour

2 T butter, combined in food processor

Cake:

2 ¾ C flour

½ C sugar

1 tsp. Baking soda

1 tsp. Baking powder Combine all in food processor

½ C butter

Beat together:

2 slightly beaten eggs

1 C buttermilk (or 2T vinegar in regular milk, let set a few minutes)

1 tsp. vanilla

Add to flour mixture, stir to moisten.

Prepare 13 x 9” pan. Spread one half of the cake mixture in pan.

Spread cooled fruit mixture over all.

Spoon remaining batter in small mounds atop filling.

Sprinkle topping over all.

Bake 350 for 40 – 45 min.

(New: 7/12)