Banana Blueberry Apple Coffee Cake

I have been making a bunch of crumbles and quick breads to use up some of the “on their way out” fruits that we have now that I am trying to up my fruit and veggie intake. Can’t seem to get through them fast enough and I figure this coffee cake has at least 1 tasty serving in it (along with the butter and sugar).

Made Up Coffee Cake

Preheat oven to 350° and butter 8 x8 casserole or other pan.

Bowl 1:

• 2 apples, diced fairly small
• handful frozen blueberries
• 1/4 cup chopped walnuts
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• juice of 1/2 sweet lime (or lemon juice to prevent browning)
• grate of nutmeg
• 1/2 tsp sweet lime zest

Bowl 2:

• 2 Tbsp butter
• 1 TBsp oil
• 1 egg beaten
• 1/2 cup sugar
• 1/4 cup brown sugar
• 3 Tbsp yogurt
• 1 very ripe banana
• 1/2 tsp lemon extract

Bowl 3:

• 1 cup flour
• 1  tsp baking powder
• 1/2 tsp baking soda
• sprinkle salt
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• sprinkle nutmeg

Bowl 4 (topping):

• 1/4 cup chopped walnuts
• 2Tbsp flour
• 2 Tbsp brown sugar
• 1/4 cup sugar
• sprinkle each: ginger, cinnamon, nutmeg
• small handful honey nut o’s cereal – pulverized
• 2 Tbsp cold butter

Gently mix bowl one and set aside.
Beat bowl 2 until creamy
Stir together ingredients in bowl 3, add bowl 1 and bowl 2 and mix. Will be fairly stiff batter/dough.

Dump into pan and smooth out.

Crumble cold butter with dry ingredients in bowl 4 to make topping and sprinkle evenly over dough.

Bake about 30 minutes or until skewer in center comes out clean.

Let cool slightly before eating so as not to burn your tongue.