Title: Any fruit coffee cake
 Categories: Polkadot, Faylen, Desserts, Cakes, Fruits
      Yield: 1 Servings
 
      4 c  Apples, apricots, peaches,
           -chopped pineapple
           -or whole blueberries
      1 c  Water
      2 tb Lemon juice
  1 1/4 c  Sugar
    1/3 c  Cornstarch
      3 c  All-purpose flour
      1 c  Sugar
      1 tb Baking powder
      1 ts Salt
      1 ts Ground cinnamon
    1/4 ts Mace
      1 c  Butter
      2    Eggs, slightly beaten
      1 c  Milk
      1 ts Vanilla
    1/2 c  Sugar
    1/2 c  All-purpose flour
    1/4 c  Butter
    1/2 c  Walnuts, chopped
 
  Preheat oven to 350 degrees.
  
  In a saucepan, combine choice of fruit and the water.  Simmer,
  covered, about 5 minutes or until fruit is tender.  Stir in lemon
  juice. Mix the 1 1/4 cups sugar and cornstarch; stir into fruit
  mixture. Cook and stir until thickened and bubbly.  Cool.
  
  In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking
  powder, salt, cinnamon, and mace.  Cut in the 1 cup butter until
  mixture resembles fine crumbs.  Combine eggs, milk, and vanilla.  Add
  to flour mixture, mixing until blended.  Spread half of the batter
  into a greased 9x13 baking pan or two 8x8 baking pans.
  
  Spread the cooled fruit mixture over the batter.  Spoon the remaining
  batter in small mounds over the fruit mixture, spreading out as much
  as possible,  Combine the 1/2 cup sugar and 1/2 cup flour; cut in the
  1/4 cup butter until mixture resembles coarse crumbs.  Stir in nuts.
  Sprinkle nut mixture over batter in pan. Bake 45-50 minutes for a
  9x13 pan or 40-45 minutes for the two 8x8 pans, or until cake tests
  done. Cool.