---------- Recipe via Meal-Master (tm) v8.00

      Title: Peach "N Blueberry Coffee Cake
 Categories: Cakes, Desserts, Pillsbury
      Yield: 12 servings

--------------------------------COFFEE CAKE--------------------------------
      2 c  All purpose flour
      1 c  Sugar
      2 ts Baking powder
      1 ts Salt
  1 1/2 ts Grated orange peel
    1/2 c  Margarine, softened
      1 c  Milk
      1 ts Vanilla
      2    Eggs, slightly beaten
      1 c  Fresh or Froz. & thawed
           Sliced peaches
      1 c  Fresh or Froz. & thawed
           Blueberries

-----------------------------------GLAZE-----------------------------------
      1 c  Powdered sugar
    1/4 ts Almond extract
      3    To t tsps. milk

  Heat oven to 350 degrees.  Grease 13x9 inch pan.  Lightly spoon flour into
  measuring cup; level off.  In large bowl, combine flour, sugar, baking
  powder, salt and orange peel.  Using fork or pastry blender, cut in
  margarine until crumbly.  Add milk, vanilla and eggs; stir until well
  blended.  Pour 3/4 c. of batter (2 1/4 cups) into greased pan.  Top with
  peaches and blueberries.  Spoon remaining batter over fruit.
  Bake for 35 to 45 minutes or until edges are golden brown.  Cool 30
  minutes.  In small bowl, blend all icing ingredients, adding enough milk
  for desired consistency.  Drizzle over coffee cake.

  Above 3500 feet; Bake at 375 degrees, for 30 to 35 minutes.

  Nutrition Info:  1/12th of recipe; Cal.-290, Protein-4 gr., Carbo.-48 gr.,
                   Fat-9 gr., Chol.-37 mg., Sodium-370 mg.

  Dietary Exchanges:  2 Starch, 1 Fruit, 2 Fat

  :          From:  Pillsbury Classic Cookbook
  MealMastered By:  Lois Porter, 1994

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