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Classic Sunday Coffee Cake

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Source: Coffee Cakes

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Active Time:  10 Minutes
Total Time:  50 Minutes
Yield:  Makes one 9-inch cake

This versatile cake works with a range of fruits. Tart berries or cherries and crunchy, spicy nut topping interplay for a sublime duo.

RECIPE INGREDIENTS

For the Batter:

4 tablespoons (1/2 stick) unsalted butter

6 tablespoons sugar

1 egg

1 teaspoon vanilla extract

2 teaspoons grated orange zest

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup buttermilk

1 1/2 cups fresh blueberries, boysenberries, raspberries, loganberries, blackberries, red currants, or pitted sour cherries

For the Topping:

1/4 cup all-purpose flour

2 tablespoons unsalted butter

1/4 cup sugar

1 teaspoon ground cinnamon

1/4 cup chopped pecans or walnuts

10 pecan or walnut halves

DIRECTIONS

Preheat the oven to 350 degrees F. Grease and flour a 9-inch pie pan.

FOR THE BATTER:
In a large bowl, cream the butter and sugar until light and fluffy. Add the egg, vanilla, and orange zest, and beat well. Stir together the flour, baking powder, baking soda, and salt, and add the dry ingredients along with the buttermilk, mixing just until the batter is smooth and thick. Mix in the fruit and spread in the prepared pan.

FOR THE STREUSEL TOPPING:
In a bowl, combine the flour, butter, sugar, and cinnamon, mixing until crumbly; mix in the chopped nuts. Sprinkle over the top of the batter and stud with nut halves. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Serve warm, cut into wedges.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Makes one 9-inch cake

Calories:

276

Fat. Total:

13g

Fiber:

Carbohydrates, Total:

36g

Sodium:

261mg

% Cal. from Fat:

42%

Cholesterol:

50mg

Protein:

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