Tuesday, March 14, 2006

Fruit Filled Coffee Cake

A.K.A. what to do with all the yolks from an angel food cake.

1/2 cup brown sugar lightly packed
1 cup pecans (chopped into small pieces)
1/2 cup all purpose flour
4 Tablespoons butter, softened

Mix all the ingredients and set aside. This should be a coarse, crumbly mixture.

4 large egg yolks
2/3 cup crema fresca (Mexican table cream - or sour cream)
1 teaspoon vanilla (for apricot filling) or lemon (for apple filling) extract (depending on fruit used)
2 cups all purpose flour
1 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces butter (1 1/2 sticks) very soft
1 cup chopped fruit - I like apricot (fresh or canned) or apples (fresh & tossed with lemon juice)

This is easiest to make in a greased and floured 9-inch spring form pan. But a 10-inch pan with parchment on the bottom, greased and floured will also work. Preheat oven to 350 degrees F.

Combine the yolks, crema fresca, and extract in a medium bowl. Put the flour, sugar, baking powder, baking soda, and salt into the bowl of a mixer. Using the mixing paddle, start the mixer and add half of the yolk mixture. Add the butter in three parts letting it incorporate the butter into the flour each time. Then add the last of the yolk mixture.

When evenly blended, pour 2/3 of the batter into the prepared pan. Smooth the top. Evenly spread the prepared fruit and sprinkle with 2 handfuls of the topping mixture. Pour the last of the batter into the pan. I find it is easier if you spoon it in as large lumps and then smooth them together. Sprinkle the rest of the topping on the cake.

Bake for 50-60 minutes until a cake tester comes out clean. If the top seems like it is browning too fast, place a loose piece of foil over the top after 40 minutes. Allow to cool for 10 minutes. Remove the springform pan and let cool completely.

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