I used all strawberries, this time, which added to the sweetness of this buttery cake, but we seriously enjoy this recipe with a raspberry filling as well. I sure hope you give it a try, you will NOT be disappointed.
Make the fruit filling first and let it cool a little.
In a heavy bottomed sauce pan, mix:
12 ounces of frozen strawberries (I used 12 ounces of frozen strawberries that I chopped finely in my food processor).
1/3 cup granulated sugar
1 tablespoon cornstarch
Heat the above ingredients, over medium heat, stirring until it is thick and bubbling. Set aside while you make the batter.
2 and 1/4 cups all purpose flour
3/4 cup white sugar
3/4 cup COLD butter sliced in to thin pats
Put the flour, sugar and butter in your food processor and pulse until you get fine crumbs. Remove 1/2 cup of these fine crumbs and set them aside for later in the recipe.
To the remaining crumbs in the food processor, add:
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup buttermilk (no substitutions)
1 teaspoon vanilla extract
Pulse a few times until everything is good and moist (but don't over-mix).
Preheat your oven to 350 and grease and flour a (2 piece) 10" round tart pan. Using your fingers, press 2/3 of the batter into the prepared tart pan, pushing the batter evenly across the bottom and one inch up the sides of the pan (flouring your finger tips helps here).
With the reserved 1/3 of the batter, place small pieces in an irregular pattern on top of the fruit (I used a one teaspoon measure to get the right size). Be very careful not to push the batter pieces down into the fruit, you want them to float on top of it as much as possible. Finally, sprinkle the reserved crumbs over everything.
The finished cake will be golden brown and smell heavenly!! I am certain that just about any fruit would work with this coffee cake.
When the cake is done baking, place it on a cooling rack for 15 minutes before you take it out of the pan.