Fruit Filled Coffee Cake

Berry Filled Coffee Cake

Berry Filled Coffee Cake


1½-2 cups  sliced, peeled apricots or peaches; chopped, peeled apples; or blueberries or raspberries (fresh or frozen)

¼ cup  water

¼ cup  sugar

2 tablespoons  corn flour

2 cups  all-purpose flour

1 cup  sugar

1 teaspoon  baking powder

½ teaspoon  baking soda

1/3 cup  butte

2 small eggs, beaten

¾ cup  buttermilk

1 teaspoon  vanilla

¼ cup  all-purpose flour

¼ cup  sugar

2 tablespoons  butter

¼ teaspoon ground cinnamon (optional)

How to do it

1. In a medium saucepan, combine the fruit and the water. Bring to boiling; reduce heat. Simmer covered, about 5 minutes or until fruit is tender (for apples this may take longer). (If you are using berries – fresh or frozen, you will not need to simmer them – just bring to boiling.) Then mix the cornstarch in a separate cup with a couple of tablespoons of cold water until it’s smooth and has no lumps. Add the 1/4 cup sugar and quickly stir into fruit. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more and set filling aside to cool a little.

Berry filled coffee cake

Second layer of batter on top of the berries

2.Preheat oven to 180°C (350°F). In a bowl combine the 2 cups flour, 1 cup sugar, baking powder, and baking soda. Cut in the 1/3 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

3.In another bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until just combined – the batter will be lumpy. Spread half of the batter into 24cm (10 inch) round baking dish that’s sprayed with non-stick spray). Spoon the fruit over the bottom layer and gently spread spread it evenly over the batter. Drop remaining batter in small mounds onto filling.

4.In a small bowl stir together the ¼ cup flour and the ¼ cup sugar, and an optional ¼ teaspoon cinnamon. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake for 40 to 45 minutes or until golden brown on top.

Berry filled coffee cake

Crumb topping

Serve warm and if you’re feeling decadent, do serve this with a scoop of vanilla ice cream.


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