Crunchy Top 8-inch Coffee Cake with Fruit

This coffee cake has a crunchy shortbread topping, pecans, and a layer of fruit. It is so good and like by a lot of people! You can use fresh fruit or canned. Definitely a winner!

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Course: Breakfast, Brunch

Cuisine: American

Servings: 8

Calories: 332

Ingredients

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 butter melted

FOR THE FRUIT LAYER;

2 cups fruit fresh, 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
dash confectioner's sugar to sprinkle on top

Instructions

Preheat the oven to 375°F.
Grease or spray an 8-inch square or round pan.
Mix all cake ingredients together by hand or with a mixer. Pour the cake batter 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.
With a mixer, beat all the topping ingredients together to form a dough. Now with your hands, rub the dough into tiny crumb pieces and spread the crumbs all over the fruit layer.
Bake at 375°F. for 25-30 minutes.
Cool the cake in the pan on a wire rack,. Invert it onto a wire rack, then invert it again onto a serving plate. S prinkle the top with confectioner's sugar.
Store the cake covered on top of the counter.

EXTRA TIP:

USE AN 8-INCH SPRINGFORM PAN if you have one to make it easier.

VARIATION: Use a confectioner's sugar glaze on top.

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