PECAN CRUMBLE MARKET-FRUIT COFFEE CAKE
Adapted from a recipe by
Cake & Loaf Bakery, Hamilton, Ontario
Editor's note: I tested this recipe using frozen whole Ontario cranberries instead of fresh fruit. The results were wonderful. The cake is moist and buttery and nutty. The top comes out crisp and caramelly, which is why I recommend using a tube pan over a Bundt pan.
Don't skimp on the time you take to cream together the butter and sugar; this is a critical stage in cake-making and can make a real difference in the finished product. Feel free to use any Ontario-grown fruits in this recipe, including peeled, pitted and chopped plums, peaches, apples or rhubarb. And continue making it year-round using frozen (and preferably local) fruits and berries.
1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 cup sour cream (low-fat works well)
1 tsp pure vanilla extract
1 cup (approximately) fresh Ontario fruit such as berries or pitted sour cherries
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 cup coarsely chopped pecans or walnuts
Lightly grease and flour a 9-inch tube pan or Bundt pan; set aside. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of a stand mixer or a large bowl using a hand mixer, add the butter and the granulated sugar; cream until light and fluffy, scraping down the bowl and the beaters occasionally, about 10 minutes. Beat in the eggs, one at a time. Stir in the sour cream and vanilla. Add the flour mixture; stir until just blended. Fold in the fruit.
In a small bowl, whisk together the brown sugar and cinnamon. Stir in the pecans. Spread one-half of the batter evenly into the prepared pan. Sprinkle half of the crumble mixture over the batter in the pan. Spoon and smooth the remaining batter over. Evenly sprinkle the remaining crumble mixture over the batter. Use a knife or thin metal spatula to gently swirl the crumble layers through the batter.
Bake in a 350º F oven until the top of the cake is firm when lightly touched and a knife inserted into the middle of the cake comes out clean, 60 to 70 minutes. Cool the cake in the pan over a wire rack. Gently run a sharp knife around the edges of the pan to loosen the cake. Invert the cake over a large plate. Tap the bottom of the pan firmly to release the cake. If a tube pan was used, invert the cake again, onto a serving plate.