Pour half the batter into prepared baking dish.

To bring out the full juicy quality of the berries, mash them gently with a fork and sprinkle sugar on top. Beat first 5 ingredients with mixer until blended; Ripe stone fruit) 1/2 cup + 2 tablespoons yogurt or sour.

Cover with plastic wrap and place into the fridge overnight.

Combine the 1/4 cup sugar. Cut in butter until mixture looks like coarse crumbs. For crumb topping, mix flour and sugar in a small bowl.

Beat together butter (or margarine) and sugar.

Preheat oven to 350 degrees f. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Reduce heat and simmer,* covered, about 5 minutes or until fruit is tender.

Fresh fruit coffee cake recipe peaches peeled and pitted, ready to be made into a dessert slowly mix dry ingredients with the wet ingredients add batter, diced peaches, and blueberries to complete the first layer of the cake add sliced peaches on top of the final layer of batter you may need to cover the top of your cake during baking to prevent the top from.

With its moist, rich, and buttery crumb, bursting with fresh fruit flavor, and crowned with a rich, crunchy cinnamon streusel that then is topped with a light dusting of powder sugar to finish. Grease a 10x5 inch loaf tin (or a 900 grams/2 lb loaf tin) and line the base and sides with baking parchment. Top with spoonfuls of pie filling.

For filling, in a medium saucepan combine fruit and water.

Add other ingredients (except pie filling)& combine thoroughly. Cut in the 1/4 cup butter until mixture resembles. Add the iced coffee (or liquid substitute) and mix well.