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Author Notes: This recipe is so adaptable - make the crumb and batter, pick your fruit and bake! You can even put different fruit in each cake. (Adapted from various sources, including Alton Brown and Sally's Baking Addiction) —Samantha Ardry
Makes 3 - 9 x 5" loaf cakes
For the crumb
- 141 grams all purpose flour
- 170 grams brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 170 grams old fashioned oats
- 85 grams unsalted butter, softened but still slightly cold
For the cake
- 230 grams unsalted butter, room temperature
- 200 grams sugar
- 100 grams brown sugar
- 240 grams (about 4 large) eggs, room temperature
- 360 grams buttermilk, room temperature + well shaken
- 4 teaspoons vanilla extract
- 440 grams all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 500 grams fruit, such as blueberries, peaches or cherries
- Position a rack in the lower third of an oven. Preheat the oven to 350 F. Grease 3 - 9 x 5" loaf pans well, line the bottoms with parchment and set aside.
- For the crumb, mix the flour, brown sugar, salt, cinnamon and oats together in the bowl. Dice the butter and cut it into the dry ingredients with your fingers until the mixture is roughly combined. Set aside.
- For the cake, in the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars until light and fluffy.
- Slowly add the eggs one at a time, beating after each one until fully incorporated into the butter-sugar mixture. Scrape down the bowl to make sure everything is cohesive.
- Add the vanilla to the buttermilk. Sift the flour, baking soda, baking powder and salt together in a bowl. Alternate adding the flour mixture and buttermilk-vanilla mixture to the bowl, beginning and ending with the flour. Flour - buttermilk - flour - buttermilk - flour. Scrape the bowl.
- Gently fold the fruit into the batter with a spatula. Here are some guidelines for fruit: 1. If you are using frozen fruit, thaw it and drain it well before adding to the batter. 2. Fresh berries like blueberries, blackberries and raspberries should be washed and dried well before adding to the batter. 3. Peaches should be pitted, but you can leave the skins on. 4. Cherries should be stemmed and pitted. 5. Strawberries should be hulled and halved or quartered, depending on size. 6. Wash rhubarb, remove the leaves and dice. You get the picture.
- Divide the batter evenly between the three loaf pans (each pan will get about 1 1/2 pounds of batter each). Top with the crumb. Bake the cakes on the lower rack of the oven for about 1 hour, give or take. Until a cake tester inserted into the center. comes out clean.
- Let the cakes cool in the pans on a rack for about 45 minutes. Run a knife around the edges of the pans. Invert the cakes onto the rack and allow them to finish cooling.