DELECTABLE DESSERTS FOR A SWEET BRUNCH : APPLE BERRY BRUNCH BAKE.

Perhaps because weekday breakfasts are so rushed, a relaxed brunch at home with a few close friends has become a popular way to entertain on the weekend.

Because the time for brunch goes from midmorning to early afternoon, the menu can span both breakfast and lunch. Dishes that lend themselves to a ``help yourself'' style of service add to the informality, and if they can be partially assembled ahead, so much the better.

Apple Berry Brunch Bake, a brunch-time twist on a fruit crisp typically served for dessert, lends itself to a multiple step approach. The oat streusel topping that bakes into a crunchy counterpoint to the tender apple slices and berries can be put together the night before and refrigerated tightly covered. Finish the assembly before guests arrive to allow time for baking.

A terrific coffee cake always steals the show, and Peach Almond Coffee Cake tastes even better when made a day ahead. Light sour cream and peaches are the secret to this delectable cake's moist texture.

TOPPING:

1 cup quick OR old-fashioned, uncooked oats 

1/2 cup packed brown sugar

1/3 cup (5 tablespoons plus 1 teaspoon) margarine OR butter, melted

2 tablespoons flour

FILLING:

4 cups thinly sliced peeled apples (about 4 medium)

2 cups fresh OR frozen blueberries OR sliced strawberries

1/4 cup packed brown sugar

1/4 cup frozen orange juice concentrate, thawed

2 tablespoons flour

1 teaspoon ground cinnamon

For Topping, in a mixing bowl combine all topping ingredients; set aside.

For Filling, in a large bowl combine all filling ingredients; stir until fruit is evenly coated. Spoon into 8-inch square glass baking dish. Sprinkle topping evenly over fruit.

Bake in preheated 350-degree oven 30 to 35 minutes or until apples are tender.

Serve warm with yogurt, if desired. Makes 9 servings.

NUTRITION INFORMATION PER SERVING: 230 calories; 8 grams fat; 0 cholesterol; 90 milligrams sodium; 42 grams carbohydrate; 2 grams protein.

PEACH ALMOND COFFEE CAKE

CAKE:

1 cup sugar

1/2 cup (1 stick) margarine OR butter, softened

3 eggs

1 1/2 teaspoons vanilla

2 cups flour

1 1/4 cups quick OR old-fashioned, uncooked oats

1 tablespoon baking powder

1/2 teaspoon baking soda 

1 1/2 cups light dairy sour cream

1 1/2 cups chopped, peeled fresh OR frozen peaches, thawed and drained

1/2 cup sliced almonds, toasted

GLAZE:

3/4 cup powdered sugar

3 to 4 teaspoons milk

1/2 teaspoon vanilla

2 tablespoons sliced almonds, toasted (optional)

Generously grease and flour a 12-cup Bundt pan OR 10-inch tube pan; set aside.

For Cake, beat sugar and margarine on medium speed of an electric mixer until creamy. Add eggs, one at a time, beating well after each. Add vanilla. Gradually add combined dry ingredients alternately with sour cream, mixing well after each addition. Begin and end with dry ingredients. Stir in peaches and almonds.

Spread batter evenly in prepared pan.

Bake in preheated 350-degree oven 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Cool completely on a wire rack.

For Glaze, mix all ingredients except almonds until smooth; drizzle over cake. Sprinkle almonds over top. Makes 16 servings.

NUTRITION INFORMATION PER SERVING: 300 calories; 12 grams fat; 50 milligrams cholesterol; 230 milligrams sodium; 42 grams carbohydrate; 5 grams protein.

CAPTION(S):

Photo

PHOTO (color) Apple Berry Brunch Bake is easy enough to assemble at the last minute, but can also be done in steps.