While searching the Internet yesterday for a good muffin recipe I came across a recipe called “easy fruit coffee cake” at Tammy’s Recipes.  I wanted to see if it could be a dessert cake and possibly a breakfast treat cake so I made it last night.   We ate it last night for dessert and this morning for breakfast, it was that yummy.   This first time, I tried making it with some fresh blueberries I’d frozen late last summer.  But we both decided it would be fantastic with raspberries, strawberries and especially apples.  Dave liked it so much he wants me to make it for his co-workers for their weekly meeting next week.

I’m going to post the recipe as I made it.  Tammy’s recipe was slightly different and if you want her original just click on Tammy’s Recipes in the paragraph above.

FRUIT COFFEE CAKE

Preheat oven to 350 degrees.  I used a plain old cast iron skillet with cooking spray, but a greased 8 or 9 inch baking pan is in the original recipe.

BATTER:

2 cups of all-purpose flour

1/2 cup plus 2 tablespoons of sugar

1 tablespoon of baking powder

1/2 teaspoon of salt

2 eggs

14/ cup vegetable oil

3/4 cup milk

1 teaspoon of vanilla

1 cup of fruit (like I said blueberries worked great, raspberries, strawberries and apples would also probably be yummy)

TOPPING:

1/3 cup of all purpose flour

1/3 cup brown sugar

1/4 cup butter, softened (I used room temperature butter)

1 teaspoon cinnamon

INSTRUCTIONS:

1.  In a large mixing bowl, combine flour, sugar, baking powder and the salt.

2.  In a little bowl using an electric mixer beat the eggs for about 2-3 minutes making them frothy.

3.  Pour the eggs, oil,  milk & vanilla on top of dry mixture and stir until combined.  Fold in fruit.

4.  Pour the batter into your prepared pan.

5.  For the topping, mix flour, brown sugar and cinnamon then drop in butter slices.  I used a pastry cutter to mix everything together, but two knives to cut in the butter would work just as well.  You want the topping to have small crumbles of butter throughout.  Sprinkle this mixture over the top of the batter.

6.  Bake for 50-60 minutes.  Mine was done at 50 minutes.  At 40 minutes, I covered the cake with foil because the topping was getting pretty brown.

7.  I served it warm for dessert and cold for breakfast.  Might be really tasty with vanilla ice cream when serves as dessert.

After the cake had cooled in the pan for about 30 minutes and because I used a round cast iron skillet, I was able to put the foil back over the top, flip the cake out upside down and place it right side up on a cake pedestal.  It made a pretty presentation.