Fruit Coffee Cake may sound like a weird mixture between fruit cake and coffee cake, but if the recipe is in the Better Homes and Gardens pink cookbook (which it is) it's going to be delicious (which is was).
Start by combining chopped fruit, such as apples, and water in medium saucepan. Bring to boil and simmer for 5 min. Add sugar and cornstarch and cook for another 2 min.
To make the buttermilk pour 1/2 T of vinegar into measuring cup. Add up to the 1/2 c. mark with whole milk.
Combine egg and vanilla into measuring cup, as well.
In a medium sized bowl combine flour, sugar, baking powder, and baking. Cut in cold butter so mixture resembles coarse crumbs. Create a well in the middle and pour in egg mixture. Stir until moistened.
Spread half of the batter in a 8x8x2 baking pan.
Pour fruit filling evenly over the batter.
Drop remaining batter in small mounds on top of the filling.
In a small bowl stir together 1/4 c flour and 1/4c. sugar. Cut in two T cold butter. Sprinkle over the unbaked coffee cake.
Bake at 350 degrees for 40 minutes. Serve cool and warm. Delicious when accompanied by vanilla ice cream!
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