Monday, April 23, 2012

Peach and Strawberry Coffee Cake

This is what happens when you get a tub of sour cream on special that's close to the 'best before' date but since you usually don't really use sour cream in semi-healthy baking you kinda end up searching through books and magazines for a recipe that uses LOTS of theeeeen you end up with this yummy, moist and soft peachy coffee cake. I got the recipe in a big baking book and changed it up a bit. It originally called for blueberries, but I didn't have any so I substituted for peaches and strawberries. I also switched half of the sugar for brown sugar because peaches and "cassonade" go hand in hand, right?

Here's the recipe:
the cake:
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt

3/4 cup unsalted butter, soften
3/4 cup sugar, half regular half dark brown(pack it well!)
1 egg
1 cup sour cream
1 tsp vanilla

the filling:
2 cups frozen of fresh fruit of your choice(i used peaches and strawberries)
1 TBSP brown sugar
1/4 tsp ground cloves

the topping:
1/2 cup packed dark brown sugar
2 TBSP butter or margarine, melted
1 TSPP flour

Start by turning on the oven at 350 and set the rack in the middle of the oven. Also grease or spray with oil a 9in. springform pan.
Get the fruit mix ready by simply mixing the fruit and the sugar with the cloves and set aside.
Make the topping: mix all the ingredients in a small bowl and set aside.

In a medium bowl, mix the flour, baking soda and powder, cinnamon and salt. Set aside.
In another bowl, mix the butter and sugar with an electric mixer until smooth. Add the egg, vanilla and sour cream and mix.
Gradually add the flour and blend it all well.
The batter will be a bit hard, it's ok!

Spread 2/3 of that batter in the prepared pan. If it's too sticky, put some butter or oil on your fingers and press the batter evenly around the pan. POur the fruit mix over and sponn the reaming batter over the fruit. Again, oily fingers will help!! Sprinkle the topping over for the final layer and bake for 60-65 minutes, until a knife in the middle comes out clean.
Cool in the pan on wire rack for 10 minutes, then detach the side of the pan to cool completely.
(by the way, I LOVE my springform pan!!! great for cheese cakes! everybody should have one! just saying...)

Oh My!

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