This is definitely comforting and reminiscent of my childhood days. This is one that, while isn’t my exact recipe, is pretty similar to it. For me the secret to this is the fruit filling. I make mine from scratch and it’s the way it’s made that makes the cake. HOWEVER… I’ve made this with canned pie filling and it’s pretty close to mine.
Trust me.. one day when I open up my bistro and you try my recipe you’ll sit there, close your eyes and smile.. this will bring joy to you
|Streusel Fruit Breakfast Cakes|
- 3 cups AP Flour
- 1 cup brown sugar
- 2 sticks (1 cup) cold butter; cut in cubes
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp cinnamon
- 1/4 teaspoon nutmeg *optional
- 1/2 teaspoon salt
- 3/4 cup plus 2 TBL buttermilk
- 1 large egg, whisked
- 1 tsp vanilla bean paste
- 1 can fruit pie filling (~ a little over 2 cups) – but if you ask me, homemade is the way to go!
- 1/2 cup confectioners’ sugar
- 1/s tsp vanilla
- 2-3 Tbl milk
- Preheat the oven to 350 degrees.
- Whisk the flour and brown sugar together breaking up any chunks.
- With a pastry cutter, cut in the butter until the mixture is crumbly.
- Set aside 1 cup of the flour crumb mixture.
- Stir the baking soda, baking powder, cinnamon, nutmeg* and salt into the remaining flour crumb mixture
- Make a a well in the center of the flour crumb mixture. By doing this it will make it easier to combine the wet ingredients
- Add the buttermilk and vanilla to the egg and whisk to combine..
- Pour the buttermilk mixture into the well in the dry mixture.
- Stir with a fork until just combined and no flour remains. You don’t want to over mix this; lumps are OK!
- Set aside 1 ¼ cups of this batter. Yes, you have 2 1/4 cups set aside right now.
- Place the remaining batter into a 10” spring form pan. I didn’t grease mine but mine is nonstick. If yours leaks I would advise wrapping the base in foil. This is a thick batter so I doubt it would leak.
- Using a rubber tipped spatula, evenly spread it across the bottom of the pan and partially up the sides (maybe ¼ of the way up).
- Spread the fruit pie filling over the batter leaving about a ½”-1” ring all the around the outside. In other words, don’t take it all the way to the ends.
- Take the 1 ¼ cups batter that you had set aside and gently drop bits of it all along the fruit. Don’t worry if it doesn’t cover all the fruit. This will expand while it bakes.
- Take the remaining 1 cup of flour crumb mixture and sprinkle it evenly over the cake batter.
- Bake for 45 to 55 minutes or when the cake part comes out clean. I would test the center and the edges. If the center is not done but the edges are getting too dark, I would advise making a quick cake strap to wrap around the pan made of foil, wet paper towel and a pin. This will cool the outside of the cake while the center continues cooking.
- Remove from oven and allow to cool in the pan for ~10-15 minutes. Run a thin edger between the cake and pan before removing the cake from the spring form pan.
- If you want to remove it from the base, allow to cool for an hour. Cool completely on a rack.
- To make the glaze mix all the ingredients together to form a glaze with that has a nice drizzle consistency.
Now if you wanted you could easily add oats and toasted pecans to the 1 1/4 cups flour streusel crumb you have set aside. Add a tad more butter with the oats and pecans.