I think mom made this once a week. She loved using the biscuits mixes. Quick and easy we would have all different kinds. Toppings can consist of anything from blueberry, strawberries, mandarin oranges, pineapple, apples, pears, bananas, raspberries, cherries, what ever fruit was in the house would be our coffee cake. Sprinkled with a mixture of cinnamon and sugar or nuts sometimes coconut was added and some pecans too! This was the basic recipe for all coffee cakes in our house. I think she adapted it along the years from several cookbooks.
Chose the kind of fruit you want sliced, chopped or diced around 1 cup
1 1/2 cup biscuit mix
1/2 evaporated milk or half and half
1/2 cup sugar
1 tablespoon almond extract
2 1/2 tablespoons shortening
cinnamon and sugar mixture (1/2 cup brown or white to 1 tablespoon cinnamon and combine)
1 tablespoon softened butter
Mix the shortening and sugar together in a bowl or beat with mixture until blended well. Add the biscuit mix, egg, alternating with milk or half and half, add in the almond extract. Mix until all is blended together for around 3 minutes. Pour into a 9x9 square greased pan. Mix the fruit in a bowl with softened butter. Sprinkle around 2 tablespoon cinnamon sugar mixture and toss with the fruit. Spread over the batter. Sprinkle with more cinnamon and sugar to cover the top. Add anything else you like with suggestions mentioned.
Bake at 350 degree hot oven until the middle comes clean with a toothpick around 35 minutes.
You can also add chocolate chips instead of fruit, nuts of choice and coconut for another variation.
+claudia lamascolo Author