This very special breakfast treat was more clafoutis or bread pudding-like than coffee cake-like. It was eggy, moist, and loaded with fruit. Practically any combination of summer fruit could be used. I used blueberries, strawberries, and a yellow nectarine. Great.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour. I also reduced the baking time for a convection oven. The original recipe notes that the sugar can be adjusted by one or two tablespoons, reduced or added, depending upon the sweetness and tartness of the fruit used.
Yield: one 9-inch cake
- 1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
- 1/2 cup/100 grams granulated sugar, more for sprinkling
- 1/4 cup/55 grams light brown sugar
- 3 large eggs, at room temperature
- finely grated lemon zest from 1 large lemon
- 1 teaspoon/5 milliliters vanilla extract
- 1 1/4 cups/156 grams all-purpose flour (I used 100g all-purpose flour + 56g whole wheat pastry flour)
- 1/2 teaspoon fine sea salt
- 1/4 to 1/2 teaspoon grated nutmeg
- 1/4 teaspoon baking powder
- 4 1/2 cups summer berries and/or chopped fruit (a mix of blueberries, raspberries, blackberries or use any one kind)(peaches, nectarines, figs, or plums can also be incorporated)(I used 2 cups blueberries + 2 cups strawberries + 1 chopped yellow nectarine)
- cinnamon, for dusting, optional
- Confectioners’ sugar, for dusting
- Heat oven to 375 degrees, preferably on convection.
- Butter a 9-inch round cake pan. (or coat with cooking oil spray)
- In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy.
- Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
- In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine.
- Add dry ingredients to egg mixture and mix until just combined.
- Gently fold fruit into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar.
- Bake for 30 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until top is golden and cake is cooked through.
- Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.
can this be made with gluten free flour?
I haven’t baked with gluten free flours but I would expect that the usual substitutions would work well.
and can this be made as muffins?
I was thinking the same thing! Of course! 🙂 I would start checking them after baking for 15 minutes.
Sounds delightful. Excuse me while I stare at the snapshots awhile. 👀🍃
Super yummy 🙂