So for those of you who really need exact and precise recipes to follow… this isn’t one of them. Instead consider this an idea guide with a few tips because this is the kind of recipe that calls for experimenting! Pretty hard to screw it up so let down your girdle and get a little wild….
First you need some fruit, I’ve done this with apples and blueberries, in the photo here I have pears, raisins and a few blackerries. I think peaches would be awesome, cherries divine, what sounds good to you? Try it out.
Take your fruit, you want a good amount, like 2-3 cups worth and put it in a sauce pan with some butter, probably about 2 Tbs. Add a little cinnamon, ginger, vanilla extract, almond extract, maybe a splash of orange juice or some orange zest, whatever sounds like it goes well with the fruit you have picked out. Cook your fruit until it it’s softened a little but don’t cook it until it’s mush. If you’re using berries or a soft fruit you can skip this step and just dot the fruit with the butter and spices or extract.
While that is cooking turn your oven on bake at 375 and take out your Bundt cake pan… this is one thing that may not be interchangeable in this recipe, and spray it with some not stick or brush it with butter, just make it non stick-able. Take out your brown sugar and sprinkle about 1/3 of a cup in the bottom of the pan.Pin me… You won’t be sorry.[/caption]
Fruit Coffee Cake Shopping List-
Fruit(s) of some sort.
Vanilla or Almond extract or Orange Juice
1 can of Biscuits
Whipping cream to make (Surprise!) whipped cream, because Cool-Whip can’t hold a candle to real whipped cream and this blog isn’t called Hydrogenated Vegetable Oil Carrie.
Vanilla ice cream. It really doesn’t have to be one or the other with ice cream and whipped cream, trust me.