I made this with blueberries and vanilla yogurt today. So good. The original recipe had 1/2 cup brown sugar in the topping but I thought it was more than necessary. I think this might also be good with a layer of jam when fresh fruit isn't available...
2 cups unbleached all-purpose flour
1 1/4 cups granulated sugar
1 1/4 teaspoons salt
10 tablespoons room temperature unsalted butter, cubed
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk or yogurt
1 large egg
2 1/2 teaspoons vanilla extract
2 to 3 cups ground cherries (or other berries or fruit)
1 cup chopped pecan pieces (untoasted)
1/3 cup packed dark brown sugar
2 teaspoons ground cinnamon
1 1/4 cups granulated sugar
1 1/4 teaspoons salt
10 tablespoons room temperature unsalted butter, cubed
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk or yogurt
1 large egg
2 1/2 teaspoons vanilla extract
2 to 3 cups ground cherries (or other berries or fruit)
1 cup chopped pecan pieces (untoasted)
1/3 cup packed dark brown sugar
2 teaspoons ground cinnamon
Preheat oven to 325 degrees Fahrenheit. Butter and flour a 9" cake pan (the taller the sides the better) or bundt pan. Set aside.
In a large bowl whisk together flour, sugar and salt. Cut in butter until it is combined with flour and is the size of small peas. Remove 1 cup of flour & butter mixture into a second bowl and set aside (you'll use it for your topping later).
Add in baking powder and soda to base flour mixture and whisk gently. Add buttermilk, egg, and vanilla, and stir until mixture is combined.
Pour flour mixture into prepared pan. Scatter fruit over the top. Next, add nuts, brown sugar and cinnamon to your small bowl of flour that is set aside. Stir and sprinkle over the top.
Bake for 60 to 75 minutes. Remove from oven and allow to cool for at least 15 minutes in the pan.
