I have the habit of throwing things in there haphazardly and then 3 months later while I am frantically searching for something I vaguely remember throwing in there, un-earthing a whole other world of items I had completely forgotten about. Homemade pesto, sausage, berries - the list goes on.
I've spent the last couple of weeks making attempts to use what I have - to try and really get creative in the kitchen and instead of getting new things, to shop from my own cabinets and to do more with what I have. It isn't always easy. We are trained to constantly want new. But, I am proud of my resourcefulness - it's forcing me to think differently.
And freezer clean-out isn't such a bad thing when it means cake! Coffee Cake nestled with berries you've had stored in your freezer for months just waiting for their time to shine. This is one serious coffee cake with (in my opinion) the perfect ratio of tender cake to tart fruit to crunchy crumb. It's a classic cake and one that will be on repeat this summer.
Fruit-Filled
Coffee Cake
Recipe adapted from Lootie and Doof
The original recipe called for fresh sour cherries and while I
have plans to make such a version this summer when cherries return to the
market, this also works insanely well with just about any fruit. My version was made with a combination of
raspberries and cherries – but I think blueberries would be killer as
well. Rhubarb would also be grand (note to
self must make rhubarb version next).
For the topping
2 ounces (4 tablespoons) unsalted butter, melted, plus
more for dish
3/4 cup all-purpose flour, plus more for dish
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon almond extract
1/4 teaspoon ground ginger
1/4 teaspoon almond extract
For the cake
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup whole wheat
1/2 cup whole wheat flour
1/2 cup whole wheat
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cinnamon
7 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon vanilla extract
1/4 cup + 2 tablespoons buttermilk
2 ½ cups fresh sour cherries, blueberries, raspberries,
or some combination of fruit (frozen also works incredibly well)
Preheat oven to 350° F. Butter a 9-inch round baking
dish, dust with flour, tap out excess.
In a medium bowl, stir together butter, flour, sugars,
salt, and cinnamon, ginger, and almond extract. Set topping aside.
Whisk together flours, baking powder, salt, and spices in a medium
bowl. Using a stand mixer fitted with the paddle attachment, cream butter and
granulated sugar until pale and fluffy. Beat in eggs and vanilla and almond extract.
Working in alternating batches, add flour mixture and
buttermilk, beginning and ending with flour. Beat until just combined. Pour
into prepared dish, and smooth with an offset spatula. Dot top with fruit, and
sprinkle with crumb topping.
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