Coffee cake is a very versatile. It can be used for breakfast like an overgrown muffin or as a dessert paired with ice cream. The best Coffee Cakes in my opinion is made with fresh fruit and a crumb topping.
2 cups Flour
3/4 teaspoon Baking Soda
3/4 teaspoon Baking Powder
1/2 cup White Sugar
1/2 cup Brown Sugar
1/4 teaspoon Salt
2 Eggs
1 teaspoon Vanilla
1 cup Sour Cream
1/2 cup Buttermilk or Sour Milk
1 stick Butter, softened
additional 2 Tablespoons of Butter
1 pound of Fresh Fruit sliced and prepared. (I used cherries for the Coffee cake in the pictures)
1 cast iron pan size 10 or 12
Crumb Topping
1 1/2 cups Flour
1 cup Brown Sugar
1 1/2 teaspoon Cinnamon or Lemon Zest
1/2 cup Butter, cold (One Stick)
1/4 cup Butter, melted
Prepare crumb topping first by mixing Flour, Brown Sugar, and Cinnamon together. Add the stick of cold Butter, using a pastry blender cut the butter in to pea or less size pieces. Pour in melted butter and mix until incorporated. Set aside.
Preheat the oven to 350 degrees. Place a 2 tablespoons of Butter in the cast iron pan and place it in the oven to heat.
In a bowl, mix Flour, Sugars, Baking Powder, Baking Soda, and Salt. Stir to combine evenly and create a well. In the well created within the flour mixture add the softened Butter. Mix to incorporate. Add the Sour Cream, Milk and Eggs. Stir until creates a thick batter. It will be about the consistency of cookie dough. Remove Cast Iron pan from the oven and pour the batter into the pan. Spread to cover. Place fresh fruit on top of batter and cover with Crumb Topping. Press the the topping together and slowly break apart to create larger crumb pieces.
Bake 35 - 45 minutes or until a toothpick inserted in the center comes out clean. Serve hot with coffee, bacon, and eggs.
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