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Peach-Cranberry Coffee Cake




Source of Recipe


Internet


List of Ingredients




1½ c. sifted all-purpose flour
2 tsp. baking powder
¾ tsp. salt
½ tsp. cinnamon
1/3 c. sugar
¼ c. shortening
1 egg
½ c. milk

TOPPING:
1¼ c. well-drained canned cling peach slices
1 c. fresh cranberries
½ c. sugar
3 tbsp. melted butter or margarine

Sift together flour, baking powder, salt, cinnamon and sugar. Cut in shortening. Beat egg lightly and combine with milk. Stir into dry mixture, blending well. Turn into greased 8" square pan.
Topping: Arrange well-drained peach slices over batter, and sprinkle with cranberries. Sprinkle with sugar and pour melted butter over it. Bake at 375° about 40 min. Serve warm. Makes one 8" coffee cake.

VARIATION: Prune Topping. Mix 1 cup cooked chopped prunes, two tbsp. melted margarine and ¼ c. sugar. Mix well. Spread mixture in bottom of well greased pan, pour cake batter over topping.

VARIATION: Orange Cake. Before baking, top the cake batter with this orange mixture: 2 tsp. grated orange rind mixed with ¼ c. sugar.

VARIATION: Apricot-Cranberry. Melt 2 tbsp. margarine in 8x8" pan. Sprinkle ¼ c. sugar over margarine. Arrange 9 apricot halves in pan and place ¾ c. chopped raw cranberries around apricots. Over all, pour the coffeecake batter.



Recipe