I have a confession to make...
I have a sweet tooth.
A very big sweet tooth... (maybe even more than one).
Oh… you already knew that?
Pretty obvious I suppose.
I really like having a baked "sweet" in the early hours of the morning -- that being the moment I pull myself out of bed and flip the switch on my espresso machine. My mother started her days much earlier than I do, but she would somehow wait until mid-morning to sit down and have a treat like this with a cup of coffee. I on the other hand, dive right in the moment I enter my kitchen.
To make this Classic Coffee Cake, I went through my refrigerator grabbing all of the berries and stone fruit that needed to be used quickly. Those happened to be blueberries, raspberries and a peach. The orange zest stirred into the batter gives the cake a sunny yellow color.
Moist, fruity filling... sweet, crumbly topping... invite a friend over for coffee!
• 4 tablespoons unsalted butter, softened
• 6 tablespoons sugar
• 1 large egg
• 1 teaspoon vanilla
• 2 teaspoons grated orange zest
• 1 cup unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1/3 cup buttermilk
• 1 1/2 cups fresh blueberries, raspberries, peeled and cubed peaches
• 1/4 cup unbleached all-purpose flour
• 2 tablespoons unsalted butter, softened
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 cup chopped pecans
1. Preheat oven to 350˚F.
2. Grease a 9-inch springform pan
3. Cream the butter and sugar until light and fluffy. Add the egg, vanilla, and orange zest; beat well. Stir together flour, baking powder, soda, and salt; add dry ingredients along with the buttermilk, mixing just until the batter is smooth and thick. Mix in the fruit and spread batter in the pan.
4. To make the topping, combine the flour, butter, sugar, and cinnamon, mixing until crumbly. Mix in the chopped nuts. Sprinkle over the top of the batter. Bake for 45 minutes.
5. Remove from the oven and let cool briefly. Unmold sides of springform pan and cool completely.