Fresh Fruit Crumb Skillet Coffee Cake

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FRESH FRUIT CRUMB SKILLET COFFEE CAKE
 by Sarah Phillips and Kelly CA © 2-26-2013 Sarah Phillips baking911.com
Makes one 10-inch cast-iron skillet cake or one 9 x 2-inch pan

Food styling and photos by Kelly Hong © Sarah Phillips baking911.com

Food styling and photos by Kelly Hong © Sarah Phillips baking911.com
We are crazy about recipes baked in cast iron skillet pans, and we hope you are, too. To us, making food in them is so homey, welcoming, and quintessentially American! As a result, we at baking911.com have been developing more recipes for you. This one-bowl recipe makes a moist, bakery-style coffee cake, just like our Ultimate Buttery Streusel Crumb Coffee Cake Recipe, but this time inclusive of fruit with a slightly lighter texture. The cake is perfect for breakfast, for a snack, or even for dessert, served warm with a big scoop of vanilla ice cream.
CAKE RECIPE HELP

INGREDIENTS

Streusel topping:

1 1/2 cups unbleached all-purpose flour, spoon into measuring cup and level to rim

1/2 cup dark brown sugar, packed

1/2 cup sugar

2 teaspoons ground cinnamon

1/2 teaspoon salt



1/2 cup (1 stick or 8 tablespoons) salted butter, melted and cooled

1 teaspoon vanilla


Cake:

1 1/4 cups unbleached all-purpose flour, spoon into measuring cup and level to rim

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt



1/2 cup (1 stick or 8 tablespoons) unsalted butter 

1/2 cup sugar

2 large eggs

1/2 cup sour cream

2 teaspoons vanilla extract

2 cups ripe fruit, chopped such as peaches, apples, plums, or whole berries, or a mix; you can use canned fruit - just make sure it is well-drained
SARAH SAYS: I used a combination of chopped apples and whole blueberries.

INSTRUCTIONS

1. Position an oven shelf to the middle of the oven.

Heat oven to 350 degrees F.

2. Lightly oil the bottom and sides of a 10-inch cast-iron skillet; set aside.

SARAH SAYS: Do not use butter; it will burn. Make sure your skillet is well-seasoned before using.




Make the topping:

1. Combine 1 1/2 cups flour, sugars, cinnamon and salt in a medium size bowl.


2. Drizzle the melted and cooled butter and the 1 teaspoon vanilla over the ingredients.

3. Mix well to make a crumbly dough; set aside.


Make the batter:

1. Place 1 1/4 cups flour, baking soda, baking powder and salt in a small bowl, stirring to combine. Set aside.


2. In a large bowl, with a hand-held mixer, beat the butter until softened. Add the granulated sugar and beat together until smooth.
With a rubber spatula, scrape the sides and bottom of the bowl.








3. Add the eggs and beat well on high until fluffy and aerated.




4. Add the sour cream and 2 teaspoons vanilla extract. Beat on high until well aerated.






5. Add the flour and dry ingredients to the batter all at once, folding together well with a large rubber spatula. The batter will be stiff.

Do NOT overmix it to get the batter perfectly smooth; it's ok to still see some wisps of flour.
SARAH SAYS: The reason for using the folding mixing technique here is to not overwork the gluten proteins in the wheat flour, when mixed with moisture, preventing the creation of tough gluten in the recipe, ensuring a moist cake.



Bake:

1. Place the prepared skillet on a foil lined baking sheet with rims.
SARAH SAYS: I use an old baking sheet.

2. Smooth the batter into the prepared skillet.


3. Sprinkle the fruit evenly on top.


4. Crumble the topping mixture into big chunks and sprinkle on top of the fruit.


5. Bake until a toothpick inserted in the center comes out with a few crumbs but not batter clinging to it, about 45 - 55 minutes.
Remove the skillet from the oven using oven mitts, and place on a thick hot pad or on the stovetop. (Do not turn on the stovetop burners.) Be careful, the skillet is really HOT!


SERVE


Cool cake in its pan a few minutes before cutting into wedges.


STORAGE

Remove cake from the skillet before storing. Store at room temperature for a day, well wrapped, and then refrigerate if the room is humid.
The cake will remain quite moist because of the fruit.

The cake freezes well for a month or more. Defrost at room temperature in its wrappers, or in the refrigerator if the room is humid.

Food styling and photos by Kelly Hong © Sarah Phillips baking911.com

Food styling and photos by Kelly Hong © Sarah Phillips baking911.com