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Summer Berry Coffee Cake

Chef Tom Janzen,
Bread & Circuses’

This wholesome cake recipe can accommodate any fresh fruit that’s found at the market or in your back yard. Serve it warm to complement any meal.

3 cups fresh fruit, peeled and sliced
1/2 cup butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream

3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup chopped almonds
1 tsp cinnamon
1/4 cup cold butter, diced

1. In a bowl, mix brown sugar, flour, almonds and cinnamon. Use a pastry blender or two knives to cut in butter until crumbly. Set streusel aside.
2. In a large bowl, beat butter with sugar until light and fluffy.
3. In a separate bowl, sift together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream.
4. Spread batter evenly in a greased and floured 9×13″ cake pan. Arrange fruit over top. Sprinkle streusel evenly over fruit.
5. Bake at 350°F for 1 hr or until cake tester inserted in middle comes out clean.

Yield: 12 individual servings

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