Fruity Coffee Cake

Fruity Coffee Cake Image 1
Makes 1 9x13 pan

Ingredients:

DRY:
3 cups 750 mL white flour
1 cup 250 mL white sugar
1 tsp 5 mL baking soda
1 tsp 5 mL baking powder
1 tsp 5 mL salt
1 cup 250 mL butter
WET:
1 cup 250 mL buttermilk or equivilent
2 2 mL eggs
1 tsp 5 mL vanilla extract
Filling:
3 cupss 750 mL grape filling
TOPPING:
3/4 cup 180 mL white sugar
1/2 cup 125 mL white flour
1/4 cup 60 mL butter
1 tsp 5 mL cinnamon

Cake:

  1. Mix the flour, sugar, baking soda, baking powder, and salt in a medium-sized bowl.
  2. Cut the butter into small pieces. The smaller the pieces you cut it into, the easier the next step will be.
  3. Cut the butter into the dry ingredients using a pastry blender. Keep doing this until the butter is the size of fine crumbs.
  4. Separately, mix together the buttermilk, eggs, and vanilla.
  5. Add the dry ingrediants into the wet ingrediants and mix well.

Topping:

  1. Mix the sugar and flour.
  2. Cut the butter into small pieces. The smaller the pieces you cut it into, the easier the next step will be.
  3. Cut the butter into the dry ingredients using a pastry blender. Keep doing this until the butter is the size of fine crumbs.

Assembly and Cooking:

  1. Grease the 9x13 pan.
  2. Pour half the batter into the pan and spread it out evenly.
  3. Pour the filling over the batter and spread it out evenly.
  4. Spoon the rest of the batter onto the filling in small mounds. I think it will spread out more evenly when cooking.
  5. Sprinkle the topping evenly across the cake.
  6. Bake at 350F (175C) for about 60 minutes. Check that the middle of the cake is fully cooked when you take it out. If not, put it back in for longer.

Notes:


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