My family has been eating this coffee cake for about 20 years now.  My parents always made it in a special tart pan that I have always thought was perfect to make a great presentation of a coffee cake.  After college, when I didn’t have a lot of kitchen resources, I would just make the cake in a 9×9 glass container.  Eventually though, I decided to splurge to get myself what I considered the “proper” baking dish.  I was surprised when I went to Williams Sonoma and found that the dish I considered a tart dish is actually sold as “Gobel Standard Traditional Finish Round Quiche Pan 9 3/4×2 inch.”  No matter: it works great as a cake pan AND a quiche dish!!

Ingredients:

Topping:

1/2 cup all-purpose flour

1/4 cup sugar

1/2 teaspoon ground cinnamon

2 tablespoons butter

Cake:

1 egg

1 cup milk

1/4 cup (1/2 stick) butter, melted

2 cups all-purpose flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon mace

1 cup blueberries, raspberries, or other berry, fresh or frozen

Directions:

1. Preheat oven to 350F

2. To make the topping: combine flour, sugar, and cinnamon with butter in a food processor until mixture is crumbly; set aside

3. To make the cake: beat together the egg, milk, and butter

4. Sift together flour, sugar, baking powder, salt and mace and gradually add to the above mixture; beat until just blended

5. Gently stir in the berries.  Spread the batter evenly in a greased 9 inch cake pan and sprinkle with the topping.  Bake for 40-45 minutes in 350F oven or until inserted toothpick comes out clean.