Ingredients

Streusel
1/2  cup  butter, softened
1/2  cup  granulated sugar
1/2  cup  firmly packed light brown sugar
2/3  cup  all-purpose flour
1  teaspoon  ground cinnamon
1/2  teaspoon  ground nutmeg

Coffee Cake
1/2  cup  butter, softened
1  cup  granulated sugar
2  large eggs
2  cups  all-purpose flour
2  teaspoons  baking powder
1/2  teaspoon  salt
2/3  cup  milk
2  teaspoons  vanilla extract
2  cups  peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
1  cup  fresh blackberries
Powdered sugar

Garnishes: fresh blackberries, sliced peaches

Preheat oven to 350°.

Prepare Streusel Topping:  Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.

Prepare coffee cake:  Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.

Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.

Ingredients

• 1 cup shortening
• 1-1/2 cups packed brown sugar
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups diced fresh or frozen rhubarb
• 3/4 cup flaked coconut
  
  FROSTING:
• 1 package (3 ounces) cream cheese, softened
• 1 tablespoon butter, softened
• 1-1/2 cups confectioners' sugar
• 3 teaspoons vanilla extract

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Fold in the rhubarb and coconut.

Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown.
Cool for 1 minute before removing to wire racks to cool completely.

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies. 

Yield: 4 dozen.