This cake works equally well on the breakfast table or served with a little whipped cream or ice cream on the side for dessert any time. The fruit is up to you — hence mom's GENERIC buckle. I use whatever is ripe and available, and have had it with blueberries or peaches in the summer, apples or pears in the fall, and even frozen berries in the winter. This time around I decided I’d give fresh sweet cherries a try, and added in some chopped pecans to the crumb.
For the cake:
4 TBSP butter, room temperature
3/4 cup sugar
2 cups flour, sifted
2 tsps baking powder
1/2 tsp salt
1/2 cup milk
2 cups sweet cherries, pitted and halved
2 tsp lemon zest
1/2 tsp almond extract
For the crumb:
4 TBSP cold butter, cut into ¼ inch pieces
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
A pinch salt
1/3 cup chopped pecans
Preheat oven to 375°F. Butter and flour a 10” spring form with center tube, (or a spring form with an empty can in the middle to make the “tube”.) You could also use a 9”x9”x2” square pan, or 9” round pan.
Cream the butter and sugar together until fluffy. Add egg and almond extract and beat well. Sift flour, baking powder and salt together in a separate bowl. Add the zest to the dry ingredients and mix well.
Add the dry ingredients and milk to batter, alternating dry and wet, beginning and ending with dry. Fold in the fruit, transfer batter to prepared pan and spread evenly.
In a separate bowl, mix all the crumb ingredients together except the butter. With a fork or your fingers (fingers work better), mix in the butter to make smallish crumbs. Spread the crumbs evenly across the batter to cover.
Bake for 30-35 minutes or until a tester in the middle comes out clean. Cool on a rack. Best served the day it's made, this cake freezes very well too, so if there actually are any leftovers, wrap them well in cling film and freeze in a freezer bag for up to a month. Calories: about 320-400 per slice.