This easy to assemble breakfast cake is enhanced with a healthy amount of fruit and topped with walnut-studded crumb topping. It's also a very forgiving recipe, as you can vary the fruit, nut, zest and spices to work with what's available in your pantry.
Previously, I've used blueberries (fresh or frozen works equally well), as well as other fruit (pears, frozen raspberries) with this recipe, and experienced great results each time. This time around, I used Trader Joe's Very Cherry Berry Blend, which is a frozen medley of cherries, raspberries, blackberries, and blueberries. I always have a bag or two of this in my freezer, as it's a delicious mix-in for oatmeal or yogurt, and it makes for a fantastic filling for an impromptu crisp/cobbler.
For the most part, I followed the recipe as written and my notes are below:
- I didn't bother pulling out the food processor to make the crumbs, as it can easily be made by hand (and I didn't want to wash any more dishes -- yes, I'm working hard to keep the lazy morning theme).
- Instead of folding the fruit into the batter, I instead poured the batter into the pan, layered the fruit on top of the batter, then topped it with the crumbs. I think this layering approach helps to prevent all the fruit from sinking to the bottom.
- Perhaps it was due to the juiciness of fruit mix I used this time around, but I had to increase the baking time to 75 minutes (versus 55-65 minutes stated in the recipe). As expected, the cake was delicious! The cake was very moist, and I loved how the tart cherry/berry blend and sweet crunchy crumb topping played together.
Thanks Sihan of Befuddlement for selecting this keeper of a recipe! Make sure to visit the TWD blogroll to see everyone's delicious creations