Recipe: Classic Sunday Coffee Cake with Streusel Topping (using a pie pan)

CLASSIC SUNDAY COFFEE CAKE

"This versatile cake works with a range of fruits. Tart berries or cherries and crunchy, spicy nut topping interplay for a sublime duo."

FOR THE CAKE BATTER:
4 tablespoons (1/2 stick) unsalted butter, softened
6 tablespoons sugar
1 egg
1 teaspoon vanilla extract
2 teaspoons grated orange zest
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 1/2 cups fresh blueberries, boysenberries, raspberries, loganberries, blackberries, red currants, or pitted sour cherries

FOR THE STREUSEL TOPPING:
1/4 cup all-purpose flour
2 tablespoons unsalted butter
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup chopped pecans or walnuts
10 pecan or walnut halves

Preheat the oven to 350 degrees F. Grease and flour a 9-inch pie pan.

PREPARE THE BATTER:
In a large bowl, cream the 4 tablespoons butter and 6 tablespoons sugar until light and fluffy. Add the egg, vanilla, and orange zest; beat well.

Stir together 1 cup flour, baking powder, baking soda, and salt, and add to the butter mixture along with the buttermilk, mixing just until the batter is smooth and thick. Fold in the fruit and spread in the prepared pan.

PREPARE THE STREUSEL TOPPING:
In a bowl, combine 1/4 cup flour, 2 tablespoons butter, 1/4 cup sugar, and cinnamon, mixing until crumbly; mix in the chopped nuts. Sprinkle over the top of the batter and stud with nut halves.

Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Serve warm, cut into wedges.

Makes one 9-inch cake
Adapted from source: Coffee Cakes by Lou Seibert Pappas