Easy To Bake Buttermilk Fruit Cake, Blueberry And Peach With Crumble/Streusel
100 Gram (Topping)
90 Gram, sieved (German Streusel/Crumble)
60 Gram, at room temperature (German Streusel/Crumble)
50 Gram (German Streusel/Crumble)
8 Gram (German Streusel/Crumble)
1 Pinch (German Streusel/Crumble)
1 Teaspoon (German Streusel/Crumble)
4 Teaspoon (Cake)
100 Gram, chopped (Cake)
3 Large (Cake)
350 Gram (Cake)
2 Tablespoon (Cake)
400 Gram (Cake)
250 Gram, mix well with 4 teaspoons of sugar (Cake)
1) Preheat oven to 350F. Grease a 9" round or square baking pan with nonstick spray.
2) In a medium bowl, whisk together the 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 about 1 teaspoon of flour. Set aside.
5) To make the topping, mix the flour, sugar, and salt in a medium bowl.
6) 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).
7) Chill streusel until ready to use.
8) Fold the fruit that was tossed with flour into the cake batter and pour the batter into a cake tin.
9) Sprinkle evenly with the streusel topping, covering completely (do not press in).
10) Bake until golden brown and a toothpick inserted in the center comes out clean, 45-50 minutes. Let cool completely before serving.