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This versatile cake works with a range of fruits. Tart berries or cherries and crunchy, spicy nut topping interplay for a sublime duo.
- 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
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.
nutrition information per serving
276 calories; 13g total fat; 50mg cholesterol; 261mg sodium; 36g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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