Recipe: Apple, Plum or Berry Crumble Cake

APPLE, PLUM OR BERRY CRUMBLE CAKE

"This is a best straight-from-the-pan cake - the epitome of comfort food. Use whatever fruit you have laying around even if it's a bit wrinkly or has soft spots."

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter or margarine, softened
3/4 cup sugar
1 large egg
1/2 cup sour cream or yogurt
SELECT A FRUIT:
1 large apple, peeled, cored and sliced or cut into chunks
3 plums, pitted and thickly sliced
2 peaches or nectarines pitted and sliced
1 cup fresh or frozen (unthawed) berries
Crumble Mixture (for topping, recipe follows)

Preheat the oven to 350 degrees F. Spray an 8-inch square or round pan with non-stick spray.

To make the cake, combine the flour, baking powder and salt in a small bowl; set aside.

In a medium bowl, beat the butter and sugar with an electric mixer until it's light and fluffy. Beat in the egg. Add half the flour mixture and stir by hand just until it's combined. Stir in the sour cream, then the remaining flour mixture, stirring until it's just blended.

Spread the batter into the prepared pan. Spread the selected fruit on top and sprinkle with the crumble mixture.

Bake for about 30 minutes, until the cake is golden and springy to the touch. (Springiness may be difficult to test with the fruit in the way - you could also test by sticking a toothpick or bamboo skewer into the cake. If it comes out with moist, not gooey, crumbs sticking to it, it's done.)

FOR THE CRUMBLE MIXTURE:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon (optional)
2 to 3 tablespoons butter or margarine, chilled

To make the crumble, stir together the flour, brown sugar, cinnamon and butter and blend it with a fork or your fingers until the mixture is well combined and crumbly.

Makes one 8-inch cake
Source: Starting Out: The Essential Guide to Cooking on Your Own by Julie Van Rosendaal