This coffee cake with a crunchy shortbread topping, pecans, and a layer of fruit is a favorite of Bill’s, and he just asked for it again! You just add a layer of any fruit to the top of the batter. I’ve done strawberries, then pears, and this one pictured has mandarin oranges. Whatever I feel like! All delicious! Try a fruit combo! It makes an 8-inch cake, a perfect size, not too big! He really likes the crunchy shortbread topping! I like the added fruit, and… no preservatives like the coffee cakes you buy! I’ve used fresh fruit or canned fruit that is drained and then patted real dry with paper towels. Enjoy!
- FOR THE CAKE:
- 1 cup flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- FOR THE FRUIT LAYER:
- 2 cups fresh fruit, sliced; or 1 can (15 ounces) any fruit, drained, and the fruit patted dry
- FOR THE TOPPING:
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 cup butter
- 1/4 cup pecans, chopped, or nuts of your choice
- CONFECTIONER’S SUGAR: for sprinkling on top of the cake after its cooled.
- CAKE: Preheat the oven to 375 degrees. Mix all cake ingredients together by hand or with a mixer. Pour into a greased 8-inch pan. (I like to use an 8-inch spring-form pan for this, but it is not crucial. You can carefully invert the cooled cake from a regular 8-inch pan, then turn it over again into a serving plate.)
- Place the fruit in a layer all over the top of the batter. Set this aside to make the topping.
- TOPPING: With a mixer, beat all the topping ingredients together to form a dough. Now with your hands, rub the dough into tiny pieces and spread them all over the fruit layer.
- Bake for 25-30 minutes.
- Cool the cake on a wire rack, then sprinkle the top with confectioner’s sugar.
- Store the cake covered on top of the counter.