Victoria's Weekend Coffee Cake
Weekends are the perfect time to make this easy and delicious coffee cake for breakfast or brunch. I used apricots, plums and blueberries for the fruit, but you can use whatever you have on hand.
INGREDIENTS
2½ Cups Unbleached Flour
1½ Cups Brown Sugar
½ Teaspoon Kosher Salt
1 Cup Butter
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Ground Cinnamon
3 Beaten Eggs
1½ Cups Buttermilk or Sour Milk
1 Sliced Plum
2 Sliced Apricots
2 Cups Blueberries
Preheat your oven to 350° F. Prepare a large baking plan by greasing sides and bottom. In a large size bowl combine the flour, brown sugar and salt. Cut in the butter. You want the mixture to look like coarse crumbs. Stir in the baking powder, baking soda and cinnamon. In a medium bowl combine the eggs and buttermilk. If you don’t have buttermilk use sour milk by adding 2 tablespoons of either lemon juice or vinegar to regular milk and let it sit for 5 minutes. Add the egg mixture to the flour mixture and stir just until moistened. Spoon the batter into the prepared pan. Arrange the plum and apricot slices to the top of the batter. Finally, sprinkle the blueberries on the top of the batter. Bake for 45 minutes or until done. Remove from the oven and let cool for 10 minutes before serving. Serve warm. Serves 8
