Fruit~Topped Coffee Cake
Proudly presented by The Bean Scoop!

1 c. brown sugar, 2 tbsp. butter, 3 tbsp. flour

2 c. flour, 1 1/2 cups sugar, 1 tsp. baking powder,
1/2 teaspoon baking soda, dash of salt, 2 eggs
2/3 c. buttermilk or sour milk 2/3 c. oil (canola
is best for its mild flavour) 1 teaspoon vanilla
extract, 2 c. chopped fruit or berries - try peaches,
plums, cherries, rhubarb, etc.

Preheat oven to 375F and grease an 8 X 12 or 9 X 13 pan
(pyrex will work). Get out three bowls a small,
medium and large.

In the small bowl mix together the ingredients for the
topping and set aside. Next, in the large bowl, combine
all the dry ingredients for the cake: flour, sugar, baking
powder, baking soda and salt. In the medium bowl, beat
together the eggs, milk, vanilla and oil. Add liquid mixture
to dry and stir until moist.

Spread batter into pan and top evenly with chopped fruit or
berries. Sprinkle with brown sugar topping and bake for
35 40 minutes or until golden brown.

This cake freezes well and is delicious served warm.
Great with morning coffee!

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