This article brought to you by Sky Forest Inn Event and Retreat Center and Akasha Healing Center
By Victoria Heerschap
Cake for breakfast? Don’t mind if I do! This wonderful breakfast recipe allows you to use your favorite fruits whenever they’re in season, making this a recipe you can go back to again and again, and yet still experience a variety of flavors. Blueberry is my favorite, what’s yours?
Fruity Coffee Cake Recipe
Ingredients:
For the Filling:
2 cups fruit*
¼ cup water
¼ cup granulated sugar
2 tbsp. cornstarch
For the Cake:
1 ½ cups flour
¾ cup granulated sugar
¼ tsp. baking powder
1/8 tsp. baking soda
¼ cup butter
1 egg – beaten
½ cup buttermilk
½ tsp. vanilla extract
For the Topping:
¼ cup flour
¼ cup granulated sugar
2 tbsp. butter
Directions:
For the Filling:
Combine the fruit and water in a medium pot. Bring to a boil, then reduce heat and simmer, covered, for 5 minutes. Add ¼ cup sugar and the cornstarch to the fruit, stirring to combine. Cook, stirring, over medium heat until the mixture is thick and bubbly. Set the filling aside.
For the Cake:
Preheat the oven to 375°.
In a mixing bowl, combine the 1 ½ cups flour, ¾ cup sugar, baking powder and baking soda. Using a food processor or pastry knife (or your fingers!) cut in the ¼ cup butter until the mix resembles coarse crumbs. Make a well in the center of the mixture, then set aside.
In another mixing bowl, combine the egg, buttermilk, and vanilla, then add all at once to the flour mix. Use a wooden spoon to mix until the crumb mixture is moistened. It is normal for the batter to be lumpy.
Spread half of the batter in a rectangular baking pan, then spread the fruit filling over the batter. Cover the fruit filling with the remaining batter by dropping it in small mounds on top of the filling.
For the Topping:
In another small bowl, combine the ¼ cup flour and ¼ cup sugar. Cut the 2 tbsp. butter into the flour until the mixture resembles coarse crumbs. Sprinkle over the top of the cake.
Bake for 35 – 40 minutes, or until the coffee cake is golden. Cool for 5 minutes on a cooling rack, then serve warm. Drizzle with vanilla glaze if desired.**
*Use your favorite seasonal fruit, like apricots, peaches, apples, blueberries, raspberries, and more!
**Vanilla glaze – Melt 4 tbsp. butter. Combine 2 cups powdered sugar, melted butter, 3 tbsp. milk, and 1 tsp. vanilla extract in a mixing bowl and beat until smooth. Drizzle over cooled cake.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.