FALL FRUIT COFFEECAKE
October 16, 2012 9:16AM
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Updated: November 18, 2012 6:11AM
MAKES 12 SERVINGS
Streusel topping:
1/3 cup packed brown sugar
1/3 cup rolled oats 2 tablespoons flour ¼ teaspoon cinnamon Pinch of salt 2 tablespoons cold butter ¼ cup chopped nuts 20 prune plums (or 2 large pears or apples) Cake: Scant 2 cups flour (9 ounces ) ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 5 tablespoons soft butter 3 eggs 1 cup buttermilk 1 teaspoon vanilla ½ teaspoon finely grated lemon zest
Prepare streusel by combining all topping ingredients through chopped nuts in a small bowl, or pulse quickly in a food processor. Set aside.
Halve plums and remove pits (or core and slice apples or pears).
Combine flour, soda, baking powder and salt in a bowl and toss with a whisk to mix.
Using an electric mixer or food processor, process butter and sugar until well-blended and light yellow. With machine running, add eggs one at a time, then add flour mixture and buttermilk in two alternating batches. Add vanilla and lemon zest; mix until just combined.
Place half the batter into the prepared pan and smooth to the edges. Sprinkle with half the streusel. Pour remaining batter on top and again smooth to the edges. Lay fruit on top in a spiral, cut sides up. Sprinkle remaining streusel over the fruit.
Bake 40 to 45 minutes until center of cake tests done with a toothpick. Allow to cool 5 minutes on a rack before cutting. Serve warm.
Judith Dunbar Hines
