Peach Coffee Cake

This can be made with any type of fruit, but peach is my favorite! Great for those Sunday School breakfasts! Better Homes and Gardens.

1 1/2 -2 cups sliced peaches (or apples or blueberries)
1/4 cup water
1/4 cup sugar
2 TBSP. cornstarch
1 1/2 cups flour
3/4 cup sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 cup butter
1 beaten egg
1/2 cup buttermilk, or milk soured with a touch of vinegar
1/2 tsp. vanilla
1/4 cup flour
1/4 cup sugar (sometimes I use brown sugar here)
2 TBSP. hard butter

Filling: Combine fruit and water in saucepan. Bring to a boil. Reduce heat and simmer for 5 minutes, (your goal here is tender fruit, so cook until fruit is tender). Stir in sugar and cornstarch. Cook over medium heat until mixture is bubbly. Cook for an additional 2 minutes. Set aside.

In medium bowl, combine, 1 1/2 cups flour, 3/4 cup sugar, baking powder and baking soda. Cut in 1/4 cup butter until mixture is crumbly. Make a well in center of mixture. Set aside.

In another bowl combine egg, buttermilk and vanilla. Add wet mixture to dry mixture all at once and stir until just combined. Mixture will be lumpy. Spread half of batter into ungreased 8X8 pan. Pour filling over batter and spread evenly. Drop remaining batter by spoonfuls on top of filling.

In small bowl mix 1/4 cup flour and 1/4 sugar. Cut in hard butter until mixture is crumbly. Sprinkle over coffee cake.

Bake at 350 degrees for 30-40 minutes or until golden. Serve warm.