1 1/2 c. chopped peeled apples, apricots, peaches, or pineapple; or 1 1/2 cup blueberries or raspberries
1 c. sugar
2 tbsp. cornstarch
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
6 tbsp. butter
1 beaten egg
1/2 c. buttermilk or sour milk
1/2 tsp. vanilla
1/4 c. all-purpose flour

In a saucepan combine choice of fruit and 1/4 cup water. Bring to boil; reduce heat. Cover and simmer about 5 minutes or until tender. Combine 1/4 of the sugar and the cornstarch. Stir into fruit mixture. Cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Set aside.

In a mixing bowl stir together 1/2 cup of the sugar, the 1 1/2 cups flour, the baking powder, and baking soda. Cut in 4 tablespoons butter until mixture resembles fine crumbs. Combine egg, buttermilk or sour milk and vanilla. Add to flour mixture. Stir just until moistened. Spread half the batter into an 8x8x2 inch baking pan. Spread fruit mixture over batter. Drop remaining batter in small mounds atop filling.

Combine the remaining 1/4 cup sugar and the 1/4 cup flour. Cut in the remaining 2 tablespoons butter until mixture resembles fine crumbs. Sprinkle over batter. Bake in a 350 degree oven for 40 to 45 minutes or until golden brown. Serve warm. Makes 9 servings.

Rhubarb-strawberry coffee cake: prepare as above except substitute 3/4 cup fresh or frozen cut up rhubarb and 3/4 cup frozen unsweetened whole strawberries for the fruit.

Note: If using raspberries do not simmer.