When a friend called recently and said she'd be a bit late for our plans, I was once again bitten by that uncontrollable baking bug. It was over 90 degrees, but the thought of turning the oven on didn't scare me. I NEEDED to bake. We had some fresh blueberries, peaches, and mangoes left over from our brunch that morning, so I tore open my cookbook collection in search of a quick, easy way to include the fruit.
I had an hour. I almost didn't recognize myself as I zoomed around the kitchen, ingredients flying everywhere. I'm usually a slow, methodical baker, zoning out into a quasi-meditative state while I measure and mix, so this was quite a departure. While I'm not sure what came over me, I'm pleased to say I didn't omit any key ingredients in my hurry, as this cake came out wonderfully. I served it after our Thai feast with vanilla ice cream.
You can use any combination of fruit, I can think of very few fruits this cake wouldn't agree with.
Blueberry Peach Mango Crumb Cake with Streusel Topping
Adapted from Martha Stewart's Great Food Fast
Nonstick baking spray with flour
4 tbsp unsalted butter, room temperature
1 1/2 c all-purpose flour, plus 1 tsp. for coating the blueberries
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c sugar
1 large egg
1/4 c buttermilk
1 1/2 cups fruit (Amy's note: I used about 3/4 c blueberries, 1/2 c sliced peaches, and 1/4 c sliced mango)
Streusel topping (see below)
1. Preheat oven to 350F. Grease a 9" round or square baking pan with nonstick spray.
2. In a medium bowl, whisk together the 1 1/2 c flour, baking powder, baking soda, salt, and cinnamon. In another bowl, cream together butter and sugar with an electric mixer until light and fluffy. Add the egg, beat until combined.
3. Add the flour mixture and the buttermilk in alternating batches, beginning and ending with the flour; beat until just combined (the batter will be very stiff).
4. In a small bowl, toss the fruit with the remaining tsp of flour. Fold the fruit into the batter; pour into the prepared pan. Sprinkle evenly with the streusel topping, covering completely (do not press in). Bake until golden brown and a toothpick inserted in the center comes out clean, 45-50 minutes. Let cool completely before serving.
1 c all-purpose flour
1/2 c packed light brown sugar
1/4 tsp salt
1/2 c (1 stick) cold unsalted butter, cut into tablespoons
In a medium bowl, mix the flour, sugar, and salt. Using your fingers, work in the butter until large, moist crumbs form (make sure the crumbs are large so they form a crisp topping as the cake bakes instead of melting into the batter). Chill streusel until ready to use.