Six in Seoul

I was sitting here Thursday night thinking about making a coffee cake for Hubby's office.  I always make the same ol' coffee cake. Don't get me wrong, it is good and all, but just a standard coffee cake.  I wanted something with a swirl, so I started searching the internet when I ran across this one.  Now, I have been a fan of the Smitten Kitchen for a while now, so when I saw this recipe on her website, I knew it would be good.  I've adapted it just a bit, as I did not have rhubarb in the house. I couldn't decide on which fruit to put in this cake, blueberry or raspberry, so I just made one of each.

Preheat oven to 325 degrees F. Butter an 8x8 pan.

For the filling:
12 ounces frozen blueberries, or raspberries, or any type of fruit you would like.  Fresh fruit would most likely taste better, but I only had banana’s on hand, and that did not sound very good to me.
1/8 cup sugar
2 tsp cornstarch
½ tsp ground ginger

Combine all ingredients and set aside.

For the crumbs:
1/3 cup dark brown sugar
1/3 cup sugar
1 tsp ground cinnamon
½ tsp ground ginger
1/8 tsp salt
1 ¾ cup flour
10 TBL melted butter

Combine all ingredients and set aside.

For the cake:
1/3 cup + 2 TBL  sour cream
2 large eggs
2 tsp vanilla
1 cup flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
6 TBL softened butter cut into small pieces

In small bowl combine sour cream, eggs and vanilla.

Using your mixer, combine flour sugar, baking soda, baking powder & salt.  Add butter, and about 1/4th of the sour cream mixture, mix on medium speed until flour is moistened.  Add remaining sour cream, increase mixer speed a little, mix until well combined. 

Pour ½ the batter into your prepared pan.  Add fruit mixture, dollop remaining batter over fruit mixture, it does not have to be even.  Top evenly with crumb topping.  (You may need to break apart crumb topping with your fingers)

Bake for 50-55 minutes.

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