My book club ladies were over last week. After 14 years of being in the same book club, it’s important to shake things up when it comes to the cakes I bake. So I looked for something different to make, and the result was worth the experiment.
I found a recipe for a fruit coffee cake (not coffee flavored, rather a cake one eats with coffee…). Many of the recipes for coffee cakes that I’ve tried have been on the dry side, and if you don’t eat them when they’re hot, they stick in your throat. This one doesn’t fall into that category, I’m please to say, and earns a place on my blog, especially because it was just as moist and delicious the following day when eaten cold.
I took the recipe from the Better Homes and Gardens New Cook Book, but I had to make a few adjustments to the original because the quantities were a little wonky. What’s good about this recipe is that you can use lots of different fruits. I had a container of frozen blackberries in the freezer that I needed to use up, so I did, and it was great. I love the combination of a tart fruit with a sweet cake. And the color combo is easy on the eyes.
There are a few stages in making this cake, but I think the result is worth the extra effort that goes into a non-one-bowl cake. I wouldn’t post if I didn’t.
FRUIT FILLED COFFEE CAKE
1½-2 cups sliced, peeled apricots or peaches; chopped, peeled apples; or blueberries or raspberries (fresh or frozen)
¼ cup water
¼ cup sugar
2 tablespoons corn flour
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1/3 cup butte
2 small eggs, beaten
¾ cup buttermilk
1 teaspoon vanilla
¼ cup all-purpose flour
¼ cup sugar
2 tablespoons butter
¼ teaspoon ground cinnamon (optional)
How to do it
1. In a medium saucepan, combine the fruit and the water. Bring to boiling; reduce heat. Simmer covered, about 5 minutes or until fruit is tender (for apples this may take longer). (If you are using berries – fresh or frozen, you will not need to simmer them – just bring to boiling.) Then mix the cornstarch in a separate cup with a couple of tablespoons of cold water until it’s smooth and has no lumps. Add the 1/4 cup sugar and quickly stir into fruit. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more and set filling aside to cool a little.
2.Preheat oven to 180°C (350°F). In a bowl combine the 2 cups flour, 1 cup sugar, baking powder, and baking soda. Cut in the 1/3 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
3.In another bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until just combined – the batter will be lumpy. Spread half of the batter into 24cm (10 inch) round baking dish that’s sprayed with non-stick spray). Spoon the fruit over the bottom layer and gently spread spread it evenly over the batter. Drop remaining batter in small mounds onto filling.
4.In a small bowl stir together the ¼ cup flour and the ¼ cup sugar, and an optional ¼ teaspoon cinnamon. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake for 40 to 45 minutes or until golden brown on top.
Serve warm and if you’re feeling decadent, do serve this with a scoop of vanilla ice cream.