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Message: <blockquote data-quote="moreluck" data-source="post: 247504" data-attributes="member: 1246">Fruit-Streusel Coffee CakeIngredients:***Streusel Topping***3/4 cup all-purpose flour1/2 cup packed brown sugar1 teaspoon ground cinnamon4 tablespoons cold butter or margarine, cut into pieces***Cake***2 1/4 cups all-purpose flour1 1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt3/4 cup butter or margarine, softened1 1/2 cup granulated sugar3 large eggs1 cup milk1 teaspoon vanilla extract1 1/4 pound ripe pears, apples, or peaches, peeled and thinly sliced*Directions:* or substitute an equal amount of nectarines or plums, not peeled, thinly sliced; or fresh or frozen rhubarb, cut into 1-inch pieces Prepare topping: In medium bowl, combine flour, brown sugar, and cinnamon. With fingertips, blend flour mixture and butter until mixture resembles coarse crumbs. Prepare cake: Preheat oven to 350 degrees friend. Grease and flour 13" by 9" baking pan. In medium bowl, combine flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat butter and sugar until blended, frequently scraping bowl with rubber spatula. Increase speed to high; beat until light and fluffy, about 2 minutes, occasionally scraping bowl. Reduce speed to low; add eggs, one at a time, beating well after each addition. In cup, combine milk and vanilla. With mixer at low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, beating until smooth and occasionally scraping bowl. Spread batter evenly in prepared pan. Arrange fruit slices on top, overlapping them slightly. Evenly sprinkle streusel topping over fruit. Bake cake until toothpick inserted in center comes out clean, 50 to 55 minutes. Cool in pan on wire rack 10 minutes to serve warm.</blockquote>

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