
Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: American Classics, Baked Goods, Breakfast, Brunch, Cakes, Comfort Food, Kid Friendly, Main Courses, Make Ahead, Summer Fun, Weekend Fun
Yields or Serves:
Tags: American Classics, Apricots, Baked Goods, Baking Powder, Baking Soda, Blueberries, Breakfast, Brown Sugar, Brunch, Butter, Buttermilk, Cakes, Coffee Cake, Comfort Food, Eggs, Flour, Fruit, Ground Cinnamon, Kid Friendly, Kosher Salt, Main Courses, Make Ahead, Plums, Sour Milk, Summer Fun, Victoria Hart Glavin, Weekend Fun
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.
INGREDIENTS
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