This year for the first time my tiny little Pear Tree graced me with an abundance of fruit. After jelly, jam and chutney I still had a vat of the hard things. I just have to remember not to pick them until after first frost and then they will have to sit for a bit to get soft. This coffee cake is the base that I use all of the time and just add what fruit is around. You can even add canned fruits to it but perfer the frozen from the grocery store.

To begin, you will need 3 mixing bowls and the baking dish out where you can get your hands on them or it will get confusing but it's important to mix this as the receipt comes along.

1 cup plus 2 teaspoons of all-purpose flour, divided. (Divided like take the 2 teaspoons of flour out now, put in 2nd bowl) You can use gluten free flour also.

2 teaspoons baking powder

1/4 teaspoon salt

3/4cup packed light brown sugar, divided. Don't put it all in your mix, save 1/4 of a cup.

1 teaspoon of Cinnamon

2 large eggs at room temperature

1/2 cup sugar

1/2 cup of vegetable oil but butter makes it better. :)

2 teaspoons vanilla extract. Almond gives it a more exotic flavor.

2 large pears or apples, cored peelied and cut into 1/2 pieces. If you use canned fruits, drain them and chop up. If using frozen, thaw first. Frozen berries don't need to be chopped up. (in the pears or apples I put about a half a cup of raisins.

Preheat oven to 375. Heavy grease a 9 inch round pan or square glass one or you can use a spring form pan too. If you don't get a good coating on the bottom, this coffee cake will stick to the pan. It's an old fashioned receipt.

In a large bowl, whisk together 1 cup flour, baking powder and salt, In a small bowl, stir together the remaining 2 teaspoons flour, 1/2 cup bown sugar and cinnamon. ( Sometimes I stick in some chocolate chips or walnuts but for the one in the picture I used raisins. A good handful.(This is the crumb mixture)

In ANOTHER small bowl whisk together the eggs, granulated sugar and remaining 1/4 cup brown sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined. Pour half the batter into prepared pan, top with half the fruit and half the crumb mixture: repeat with the remaining batter, apples and crumb mixture. Bake until a toothpick inserted in the center comes out clean about 30 to 40 minutes. Top with whipped cream and eat while it is warm.

Trick here: Make sure you have room between your fruit, you want the batter to come up between it and the crumb mix to add the crunch.

Don't use an elec mixer on this, it's so simple you can just use a big spoor or whisk. House will smell like Coffee Cake Heaven and drive everyone crazy to get at it. 

Remember you can use just about any fruit with the base cake receipt. Pumpkin Pie is a good one too mixed with apples and raisins. Just pour around the cake before baking.

Home Cooked is SO much better then packaged, you know what is in it.

ENJOY