Weekend Coffee Cake

Weekend Coffee Cake

The perfect morning to make an easy, but delicious coffee cake for breakfast.  I used apricots, plums and blueberries for the fruit, but you can use whatever you have on hand. 


2 1/2 Cups Unbleached Flour

1 1/2 Cups Brown Sugar

1/2 Teaspoon Kosher Salt

1 Cup Butter

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Ground Cinnamon

3 Beaten Eggs

1 1/2 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



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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