Aug 1, 2013

Fresh Fruit Crumble Cake

  • 1/2 cup butter (4 ounces), room temperature
  • 1 cup light brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/3 cup milk
  • 1/2 cup flour
  • 4 tablespoons butter, room temperature
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 20 ounces of fresh fruit, suggestions: apple, cherries, peaches or blueberries 

Grease and flour a 9-inch baking pan.  Heat oven to 350 degrees.
Combine 1/2 cup of butter and 1 cup brown sugar; beat until light.
Beat in the eggs and vanilla.

Combine the flour, baking powder and cinnamon mixture; add to the batter, beating slowly, alternating with the milk.  Beat on low until smooth.

Spread about half of the batter in the prepared baking pan.  Spread the fresh fruit over the batter.

Spoon the remaining batter evenly over the peach layer and spread gently to cover the filling. Combine topping ingredients; sprinkle evenly over the top.  Bake for about 45 to 55 minutes, or until the cake springs back when lightly touched in the center.

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