Tuesday, July 20, 2010
FRESH FRUIT COFFECAKE
Whisk together thoroughly:
1 cup all purpose flour
1 Tablespoon baking powder
1/8 teaspoon salt
In large bowl, beat on medium to high speed until light and fluffy (3 to 4 minutes)
8 Tablespoons (1 stick) unsalted butter
¾ cup sugar
Beat in 1 at a time until just blended:
2 large eggs
Stir in the flour mixture until just incorporated. If batter is too thick (should be like brownie batter) then thin with about ¼ cup of milk. Scrape batter into the pan and spread evenly.
1 Tablespoon of sugar and ¼ teaspoon of cinnamon and sprinkle over
2 cups fruit (if using Peaches, sprinkle with Fruit Fresh or lemon juice)
Sprinkle this mixture over the top of the cake and bake until top is a golden brown and a toothpick inserted in the center (avoiding fruit) comes out clean, about 40 minutes. Let cool to room temperature before serving.