Tuesday, February 23, 2010

Cherry Berry Almond Coffee Cake

Coffee Cake is a good way to use up odd amounts of leftover fruit and can be made to seem special by using a tube pan. One thing I regularly do when in Town, is stop in at the second-hand shops looking for kitchen stuff. This is a recent find - a flat bottom 9-inch diameter, separating tube pan which works well for my coffee cake recipe.

The only disadvantage is in removing the tube from the cake. If the cake were tipped over to remove the tube, the topping would make a big mess. So I slide the ring off, make a cut through the cake on opposite sides of the tube and then reassemble the two halves on a serving plate. Unless of course, a wolf comes by and starts hacking away before any of this has a chance to happen.
Which of course, one did here.

This coffee cake can be baked in a 9-inch springform or square pan. But I like the results with the tube pan better - it takes less time to bake, the tube promotes even baking, the cake is taller, produces more servings and looks sort of decadent. Lacking a real tube pan, the same thing could be accomplished by sticking a cardboard tube in the center of a springform.

I've made three of these cakes in the past four days. The first had leftover cranberry sauce, the second - an added cup of fresh blueberries spread over the leftover, leftover cranberry sauce and last night we enjoyed cake with sweet cherry filling.

I thickened approximately four cups of frozen, pitted, sweet cherries with 1/2 cup white sugar and 2 tablespoons of cornstarch and flavoured it with 1/8 teaspoon almond extract. About 2 cups of the filling were used in the cake. Any type of fresh or frozen berry or fruit could be used. Prepare a sauce as I did with the cherries or use jam or pie filling, yours or commercial. Or use a mix of sauced and fresh fruit as I did with the cranberry sauce and fresh blueberries. All were topped with a streusel and sliced almonds.

Berry Coffee Cake
  • 2 1/4 cups all-purpose flour
  • 3/4 cup white sugar
  • 2/3 cup butter
  • 1/2 tsp. baking soda
  • 3/4 tsp. baking powder
  • 3/4 cup milk or cream (see note below)
  • 1 Tbsp. lemon juice OR vinegar OR water
  • 1 egg
  • 1 tsp. almond extract
  • 1 1/2 - 2 cups cranberry sauce OR sweet cherries in sauce (see above for fruit suggestions)
  • 1 cup fresh blueberries(optional)
  • 1/3 cup sliced almonds
Mix together flour and sugar and cut in butter until it looks like medium fine sand.
Remove 1/2 cup of this and set aside.
Now cut in the baking powder and baking soda into the larger amount of flour and butter.
Set this aside.

If you only have sour milk or cream on hand, use that and add one Tablespoon of water to it.
If you only have fresh milk or cream on hand, use that and add one Tablespoon of vinegar or lemon juice to it.
Mix up the milk and add a beaten egg.
Mix in the almond flavouring.

Mix the wet ingredients into the large amount flour/butter/soda/baking powder mix.
Mix well and spread 2/3rds of it onto the bottom of greased and floured pan.
Make a bit of a trough by pushing the batter - use your fingers - up a bit against the walls of the pan.
Spoon in the fruit filling and spread it evenly around.
Add blueberries, if desired, over the cranberry sauce if you are doing cranberry.

Spread the remaining third of batter evenly over mixture in pan.

Mix the almonds into the reserved crumb mixture set aside at the beginning.
Spread it evenly onto cake top and give the pan a shake.

Set into preheated 350 F oven and bake approximately 45 minutes, turning the pan half-way through bake time.
Remove and let the cake cool in the pan on a rack about 15 minutes before gently removing the ring.
Let the cake cool further.
To remove the tube, make two slices into the cake on opposite sides of the tube and reassemble each half on serving plate.
Call a friend and put the coffee on.

10 comments:

Mental P Mama said...

I've got the coffee going....

Kari said...

YUM!!!!

That is the most delicious looking thing I've seen in a while!

Aleutie said...

Mmmmm.... It's sooo seductive! Can I use margerine instead of butter?

Decadent Housewife said...

Aleutie,
Yes. Use margarine that is not calorie-reduced - those have a higher water content and make problems when baking.

Jeanne said...

Fabulous

Leila said...

That looks just so very very good.
I'm going to try this on Sunday. I just have to.

Leila said...

Because I have a wolf coming home for spring break :)

Gill - That British Woman said...

I'll be by in a few minutes, put the kettle on!!

Gill

Glory von Hathor said...

Uh-oh.

Every time I've almost finished a pot of jam or fruit from this day forth I'll be telling myself 'It's a pity to waste this. I really ought to make an entire streusel covered cake to put it to good use...'

Anonymous said...

Very enlightening and beneficial to someone whose been out of the circuit for a long time.

- Kris