Any-Fruit Coffee Cake

I received this recipe from a friend. The version I had used blueberries. It comes with a streusel topping.

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 2  cups  fruit
• 1  tablespoon lemon juice
• 1⁄2 cup sugar
• 3  tablespoons cornstarch
• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄8 teaspoon ground mace
• 1⁄2 cup margarine or 1⁄2 cup butter
• 1  large egg, slightly beaten
• 1⁄2 cup milk
• 1⁄2 teaspoon vanilla
• 1⁄4 cup sugar
• 1⁄4 cup all-purpose flour
• 2  tablespoons margarine or 2  tablespoons butter
• 1⁄2 cup walnuts, chopped

Directions

1. FOR THE FIRST INGREDIENT: You may use raspberries or 2 cups chopped, peeled apples, apricots, peaches, pineapple, or blueberries.
2. In a medium saucepan combine fruit and 1/2 cup water.
3. Simmer, covered, for 5 minutes or till fruit juice is tender. Stir in lemon juice.
4. Mix the 1/2 cup sugar and cornstarch; stir into fruit mixture.Cook and stir till thickened. Cool.
5. Mixing bowl: stir together 1 1/2 cups flour, 1/2 cup sugar, baking powder, cinnamon, mace, and 1/4 teaspoon salt. Cut in 1/2 cup margarine or butter till mixture resembles fine crumbs. Combine egg, milk and vanilla. Add to flour mixture, mixing till blended. Spread half of the batter in a greased 9x9x2 inch baking pan.
6. Spread the cooked fruit over batter. Spread remaining batter over fruit. Combine the 1/4 cup sugar and 1/4 cup flour, cut in the 2 tablespoons margarine till mixture resembles course crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan.
7. Bake in a 350°F oven for 40 to 45 minutes or till done.
8. Cool.