I can still get good nectarines here once in a while, but I think their season is coming to an end. I wanted to put this recipe up before the very end of the peach/nectarine season, but you can use other fruits for this (listed in recipe, below), and even frozen fruit should work!
Fruit (Nectarine) Coffee Cake
from BHG, via C.M.
1 1/2 - 2 cups peeled, pitted and sliced nectarines, apricots or peaches; chopped, peeled apples or pineapple; or blueberries or red raspberries
1/4 cup water
1/4 cup sugar
2 tablespoons cornstarch
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup butter
1 beaten egg
1/2 cup buttermilk or sour milk*
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons butter
1. For filling, in a medium saucepan combine fruit and water. Bring to boiling. Reduce heat and simmer, (do not simmer raspberries) covered, about 5 minutes or until fruit is tender. Combine the 1/4 cup sugar and cornstarch; stir into fruit. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more; set filling aside.
2. In a medium bowl combine the 1-1/2 cups flour, the 3/4 cup sugar, baking powder, and baking soda. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
3. In another bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Using a wooden spoon, stir just until moistened (batter should be lumpy). Spread half of the batter into an ungreased 8x8x2-inch baking pan. Spread filling over batter. Drop remaining batter in small mounds over filling.
4. In a small bowl stir together the 1/4 cup flour and 1/4 cup sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake in a 350 degree F oven for 40 to 45 minutes or until golden. Serve warm. Makes 9 servings.
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