April 23, 2011

Marrionberry Coffee Cake

Based on Grand Central Bakery's recipe

A delicious treat shared by my friend, Warren, food connoisseur, this coffee cake is both breakfast and dessert.  
When asked if he liked this recipe, Ben answered, "Yes, definitely, I love this shit."

Streusel Topping
½ cup butter, chilled
1/3 cup granulated sugar
2/3 brown sugar
1/3 flour
1/3 rolled oat
Pinch of salt

2 cups flour
½ cup granulated sugar
1 Tablespoon Baking Powder
1 teaspoon salt
4 eggs
½ cup butter, melted and cooled
1 teaspoon vanilla
2 cups sour cream or plain yogurt

Fruit filling
2 cups fresh fruit; berries, sliced pears, you decide.  If using frozen fruit, defrost before using.

Preheat to 350 degrees
Grease 9x13 baking pan

To make Streusel Topping
  • Put butter in freezer for 10-15 minutes
  • Dice into ¼ inch pieces
  • Combine Sugar, Brown Sugar, Flour, and Salt w/ Butter using hands & pastry blender until crumbly
  • Once Crumbly, mix in Oats
  • Refrigerate until ready to use

To make Cake (Two Bowl Assembly Wet Bowl and Dry Bowl)
  • Melt Butter and allow to cool
  • Combine Dry Ingredients in Bowl 1 (Flour, Sugar, Baking Powder, and Salt) Once combined make a well in the center of mixture
  • Whisk Eggs and add in Butter (melted), and Vanilla in Bowl 2
  • Pour egg mixture into well created in the Dry mixture
  • Add Sour Cream/Yogurt around the edges of the well
  • Use a large spatula to fold ingredients. Be gentle. Batter may be lump and have sour cream streaks. This is okay.
  • Scrape batter into prepared baking dish to form even layer
  • Distribute fruit evenly across the top of batter
  • Distribute Streusel topping evenly across the fruit layer in a sprinkling motion
  • Bake for 45-60 minutes, rotate the pan halfway through
  • To test use a tooth pick in the center of the cake it should come out clean.
  • Serve straight from the oven with plenty of fresh, piping hot coffee
  • Serves 12, or 2 very hunger boys.