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FALL FRUIT COFFEECAKE

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

2/3 cup sugar

3 eggs

1 cup buttermilk

1 teaspoon vanilla

½ teaspoon finely grated lemon zest

Preheat oven to 350 degree. Grease a deep 10-inch bake pan or springform pan and set aside.

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



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