At yet another cooking class last week, when Tarla Fallgatter was making this streusel cake, it sounded familiar. Like maybe she’d made this for a previous class, perhaps. When I got home I checked my recipe software and sure enough, she had made this before, but with slightly different fruit. The one from 2007 used mostly peaches. This one was mostly apricots and plums. But the cake is the same. The streusel is the same. And it’s very good. Altogether good. Also quite easy too. It was served warm with a nice scoop of vanilla ice cream. I think everyone at the class did everything possible except lick the plate. This is going on my favorites list, if it’s not already there.
There’s a cake batter. There’s a streusel mixture that’s made in a food processor. And there’s chopped up fresh fruit (mostly stone fruit, or you can use whatever fruit you’d like in this case). You add half the fruit TO the cake batter, spread it in a 9×9 (or something close to that size) pan, then sprinkle the top with the remaining fruit, then add the streusel. Bake. Easy. Quick. And extra tasty. Tarla happened to use plums, which are in season at the moment. And I used them too. She used apricots too (I didn’t). We both used raspberries and blackberries too. Do make the preponderance of the fruit stone fruit. She also said you could add lemon zest to the batter. And if you like nuts in this kind of dish, substitute about 2 T. of nuts for 2 T. of the flour in the streusel mixture. The dish full will serve a lot of people, actually, as you serve relatively small portions. Do note that it’s more fruit than it is cake. I like that part, and there’s only 1 1/3 cups of sugar in the whole thing. The recipe says it’ll serve 10; I think it’s more like 12, but with smaller portions. Use a large spoon to scoop a serving onto a plate, then add the ice cream on the side. Then dig in.
Apricot-Plum-Raspberry Streusel Cake
Recipe By: From a Tarla Fallgatter cooking class, 2010
Serving Size: 10
NOTES: If you like nuts, substitute some of the flour in the streusel for chopped nuts. This can be made with any stone fruit and different berries. Whatever is available in season.
1/3 cup all-purpose flour — minus one tablespoon
1/4 cup sugar
1 teaspoon ground cinnamon
1 pinch salt
1/4 cup unsalted butter — cut in small pieces, chilled
1 1/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter — softened
1 cup sugar
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
3 large eggs
1/4 pound apricots — cut in 1/2 inch pieces
1/4 pound plums — cut in 1/2 inch pieces
1/4 pound raspberries
2 1/2 cups vanilla ice cream
1. Position rack in lower third of oven and preheat to 375. Butter a 9-inch square baking pan, or an oval pan of a similar size. (Make sure there is sufficient room in the dish for all the cake and fruit – you don’t want it to overflow in the oven.) Butter the pan.
2. STREUSEL: In a food processor combine flour, sugar, cinnamon and salt. Add cold butter and pulse in until the butter pieces resemble small peas. Set aside.
3. CAKE: Mix the flour, baking powder and salt together. Beat butter and sugar in a food processor until creamy. Add vanilla and almond extracts. Add eggs, one at a time. Add flour and pulse just to combine. Gently fold in HALF of each of the three fruits into the batter and spread batter into the prepared pan. Distribute the remaining fruit evenly on top.
4. Sprinkle streusel over the fruit and bake until the cake springs back in the center when lightly pressed, about 45-55 minutes. Let cake cool in its pan on a rack. Serve warm with ice cream.
Per Serving: 443 Calories; 24g Fat (47.7% calories from fat); 6g Protein; 53g Carbohydrate; 2g Dietary Fiber; 128mg Cholesterol; 244mg Sodium.