Fruit Streusel Coffee Cake
This recipe was printed on the King Arthur Flour web site. It was posted by Barbara Lauterbach and she serves it at her Bed and Breakfast. She notes that this classic coffee cake is especially good on a frosty morning and the aroma gets the guests downstairs quickly. She often uses apples but notes that you can also use peaches or pears as well.
- 8
Ingredients
- For the cake you will need:
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 2 eggs
- 1 cup plain or vanilla yogurt (light or regular)
- 2 large golden delicious apples, peeled, and sliced OR
- 2 large peaches, peeled, pitted and sliced OR
- 2 Bartlett pears, peeled, cored and sliced
- For the streusel topping you will need:
- 1/2 cup sugar
- 2 tablespoons melted butter
- 2 tablespoons flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup chopped pecans or walnuts
Preparation
Step 1
Preheat oven to 350°and grease a 13 inch by 9 inch by 2 inch pan. Combine the flour, baking powder, soda and salt in a bowl. In another bowl, cream the butter and the sugar with electric mixer. Add the eggs, one of the time to the butter sugar mixture, and beat well after each addition.
Add the dry ingredients, alternately with the yogurt, mixing gently as you go. Don't over beat as this will toughen the coffeecake. Barbara uses a dough hook for this mixing because it aerates the batter.
Spread the batter into prepared pan, and arrange the fruit slices on the batter. In a small bowl, combine all the streusel ingredients, and sprinkle evenly over the fruit. Bake 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean.
Serve warm, with whipped cream for an extra treat! This makes eight generous servings.