The recipe I share below for Apricot Blackberry Kuchen comes together in a few minutes and makes a colorful show of these peak of summer fruits. Cornmeal gives this Austrian coffee cake a slightly sandy texture. Fresh apricots and blackberries share the limelight in a delicious morning or mid-afternoon snacking cake.
Apricot Blackberry Kuchen
• 1 tablespoon butter, to grease baking dish
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1 large egg
• 1/4 cup packed brown sugar
• 1/2 cup buttermilk
• 2 tablespoons unsalted butter, melted
• 5 fresh, ripe apricots, halved and pitted
• 10 large blackberries
• 2 tablespoons sugar
Preheat oven to 350 F and position rack in lower third of oven.
Grease 8-inch round cake pan.
In large bowl, stir together flour, cornmeal and baking powder.
In small bowl, beat together egg, brown sugar, buttermilk and melted butter until blended. Add to flour mixture, stirring until evenly moistened.
Scrape batter into prepared pan. Press apricot halves, cut side up, decoratively into batter. Place a blackberry in center of each apricot half.
Bake until cake feels firm when pressed gently and knife inserted into center comes out clean, 30-35 minutes. Transfer to wire rack and let cool 15 minutes.
Before serving, loosen edge of cake from cake pan with small, sharp knife and invert cake onto plate. Place serving platter over cake bottom and gently invert cake onto platter. Sprinkle with sugar and serve warm or at room temperature.
Makes 8 servings.