RED CURRANT COFFEE CAKE

This coffeecake is delicious without the berries, too, but since I had beautiful ripe currants in the garden this morning, I decided to make this with fruit. You can use fresh blueberries or raspberries instead if you don't like the tartness of currants.

Ingredients:

1/4 c. sugar

1/4 c. shortening

1/2 c. milk

1 egg

1 c. flour

1 1/2 t. baking powder

1/8 t. salt

1/2 c. fresh red currants

TOPPING:

1/4 c. sugar

Grated rind of one lemon

1/8 t. ground nutmeg

2 T. melted butter

Directions:

Preheat oven to 425 F. In small bowl, combine topping ingredients and set aside. Cream sugar and shortening. In separate bowl, combine dry ingredients. Whisk egg into the milk in a small bowl. Then add half of the dry ingredients and half of the milk mixture to the creamed sugar and whisk until smooth. Repeat with remaining flour and milk mixtures. Gently fold in berries (if using). Spread in a lightly greased 9 x 9" pan. Drizzle topping ingredients onto batter. It will form buttery, sweet tunnels in the cake. Bake for 15-20 minutes until golden brown. Cool, cut and serve. Lovely with tea!