Ok, good. I was hoping I wasn't the only one.
I would like to at this time introduce my favorite coffee cake: the Torte. This is a tweaked version of my Grandma's recipe, and its the easiest thing in the world. My family has dinned upon this torte many a Sunday morning, and it has seen many, many variations. We've made it with mulberries, plums(the traditional fruit for this recipe)strawberries, apples, and so on. I think its safe to say that I'm the first to put alcohol in it, though.
1/2 c. unsalted butter, softened
2 large eggs
2/3 c. granulated sugar
1/3 c. brown sugar
1 c. plus 2 TBS all-purpose flour
1 teaspoon baking powder
Large pinch of salt
1/2 tsp allspice
1 TBS Brandy
2 bosc pears
1/2 c blackberries
2 teaspoons fresh lemon juice
1 tablespoon cinnamon sugar
Heat over to 350°F. Sift or whisk together flour, baking powder, spice, and salt in a medium bowl. In a larger bowl, cream butter and sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined. Add the brandy.
Spoon batter into an ungreased 9-inch pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the fruit, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon sugar.
Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack.
*Cooks note: This freeze really well, too, so make several at once and throw a few in the freezer for a rainy day!