Mixed fruit coffe cake- 3/28/10

Fruit Mixture:
4 c. chopped (I used strawberries, blueberries, peaches)
1 c. water
2 tbsp. lemon juice
1 1/4 c. sugar (reduced to 1cup)
1/3 c. cornstarch (used cold water and flour, works the same)

Dry Ingredients:
3 c. all-purpose flour
1 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground mace (nutmeg)

Wet Ingredients:
1 c. butter
2 slightly beaten eggs
1 c. milk
1 tsp. vanilla

Strudel Topping:
1/2 c. all-purpose flour
1/4 c. butter
1/2 c. chopped walnuts
1/2 c. sugar (used 1/4 cup instead)

In the saucepan, combine fruit and the water. Simmer, covered, for about 5
minutes or until fruit is tender. Stir in lemon juice, cornstarch, and
1 1/4 cups sugar. Cook and stir until thickened and bubbly. Cool.
(did not let cool turned out fine)

In mixing bowl, stir together 3 cups of flour, 1 cup sugar, baking powder,
salt, cinnamon, and mace. Cut in the 1 cup of butter until mixture
resembles a fine crumb mixture. Combine eggs, vanilla, and milk. Add to
flour mixture, mixing until blended. Spread half of the batter in
greased pan, 13 x 9 x 2 inch or two 8 x 8 x 2 inch.

Spread the fruit mixture over the batter in pan. Spoon the remaining batter
in mounds over the fruit mixture, spreading out as much as possible.
Combine the 1/2 cup sugar, 1/2 cup flour, and cut in 1/4 cup butter
until crumbly.

Stir in nuts. Sprinkle over top of coffee cake. Bake 40-45 minutes at 350 degrees. (in a 9x13 pan it took 53min to cook)

This is one of the best coffee cake recipes I have ever made! The fresh mixed fruit makes this recipe moist and quite the treat on a Sunday morning. My husband and friends loved it; was gone within a flash!

Serve with some nicely scrambled eggs and a cup of coffee.