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© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan, combine fruit and water. Bring to a boil; reduce heat. Simmer, covered, about 5 minutes or until fruit is tender. (If using raspberries, do not simmer.) Combine 1/4 cup sugar and cornstarch; stir into the fruit. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more; set filling aside.
Preheat oven to 350°F. In a medium bowl, combine 1 1/2 cups flour, 3/4 cup sugar, baking powder and baking soda. Cut in 1/4 cup butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
In another bowl, combine egg, buttermilk (or sour milk) and vanilla. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Spread half of the batter into an ungreased 8-inch square baking pan. Spoon and gently spread the filling over the batter. Drop the remaining batter in small mounds onto the filling.
In a small bowl, stir together the remaining 1/4 cup flour and the remaining 1/4 cup sugar. Cut in the remaining 2 tablespoons butter until the mixture resembles coarse crumbs. Sprinkle over the cake. Bake for 40 to 45 minutes or until golden. Serve warm.