Nana's Gooseberry Coffeecake

Gooseberries are a member of the currant group - small fruits on upright bushes that make "mushroom" shaped shrubs that are just this side of indestructible. They do have trouble with white pine blister rust around us (they are an alternate host species that doesn't die, just looks crappy come August), so we choose a resistant variety after NYS allowed gooseberries to be sold in state again.

Gooseberries are a source of much face-puckering around the house - Carol is not a fan of gooseberries at all. Why not? Because they are intensely sour when cooked and must be given some sugar or they will twist your yer face right off.

But they are very dependable - they don't have mast years and weather doesn't seem to make a difference on yield much at all. In fact, we neglect these shrubs intensely (the thorns help with that) and the deer completely ignore them. 3 shrubs yield about 3 gallons of berries every year. Every year.
Ingredients:

• 1 1/2 cups of fresh or thawed, frozen gooseberries, topped and tailed
• 1/2 cup sugar (less or more to taste)
• 1/4 cup cornstarch
• 2 cups flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract

Topping:

• 1/4 cup butter
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/2 tsp of good cinnamon
  

STEPS:

Gooseberry Filling:

1. In a saucepan, combine gooseberries and sugar.
   
2. Cook over medium heat for about 15 minutes. This should break open the gooseberries and make a multi-colored, seed-y stew.
   
3. Bring to a boil and then remove 1/2 cup of juice and mix with cornstarch; stir into saucepan.
   
4. Let sit on heat for 2 minutes or until thickened. Remove from heat and set aside.

Cake Batter:

1. Combine flour, sugar, baking powder, baking soda and salt in a bowl.
   
2. Cut in butter until dry mixture resembles coarse crumbs.
   
3. Beat together buttermilk, eggs and vanilla and then stir into crumb-y mixture.
   
4. Spread half of the batter evenly into a buttered 9 inch cake pan.
   
5. Carefully spread gooseberries on top.
   
6. Then drop the remaining batter by tablespoonfuls over filling, sealing it in.
   

Topping and Baking:

1. Melt butter over low heat. and then remove from heat.
2. Stir in flour, sugar, and cinnamon until mixture resembles crumb topping.
   
3. Sprinkle over batter evenly.
   
4. Place coffee cake on middle rack; bake at 350° for 45-50 minutes.
   
5. Cool in pan. Cut in squares.
   

Yield: 8-10 servings.