Recipe: Fruit Coffee Cake

by

RECIPE submitted by Elizabeth Waddington

by Kris Wetherbee, Maverick Publications, Inc., @2000

from Washington Farmers’ Markets Cookbook and Guide

Fruit Coffee Cake

Ingredients:

2 cups flour

1½ cups sugar

2 teaspoons baking powder

½ cup margarine

2 eggs

1 teaspoon vanilla

¾ cup milk

3 cups fresh fruit – plums, apples,

peaches, bananas, strawberries

Directions:

Work flour, sugar, baking powder and margarine into crumbs in a mixer or food processor. Set aside 1 cup for topping. Add eggs, vanilla, and milk; mix well. Pour batter into a sprayed 9×9″ pan. Arrange sliced fresh fruit on top; be generous, no, really, be generous! Cover with crumb topping. Bake at 350° for 45–55 minutes or until done.

Note: We made as a birthday cake using fresh rhubarb and ½ whole wheat flour – yum!