Fruit Cocktail Crumb Cake
I had to open an industrial size can of fruit cocktail for a recipe I’m developing and I had several cups of leftover fruit cocktail to consume. Mmm, I could mix them to a bowl of canned lychees and add some gelatin cubes. Or arrange them on top of frosted layers of yellow cakes. But aint doing that now. I just decided to have a “take 2” of my peach crumb cake recipe and use drained fruit cocktail instead of drained peach halves. My friends just devoured the cake. This time I used a smaller cake pan, a 9 inch square pan and bake for about 50 minutes. Yummm!
1 cup sour cream
1 tsp baking soda
2¼ cups flour
1 cup sugar
¾ cup butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
¼ tsp kosher salt
2½ to 3 cups canned fruit cocktail, drained well
Preheat oven to 350°F. Pam-spray a 9 inch square baking pan, line with wax or parchment paper and pam spray again. Set aside.
In a large bowl and using an electric mixer, beat together flour, sugar and butter until blended and crumbly. Measure 1 cup of the crumb mixture and set aside to cover top of cake batter.
Add eggs, vanilla, almond extract, baking powder, baking soda, salt and sour cream to the remaining crumb mixture and beat until just blended; don’t overmix.
Spread half of the batter in the prepared baking pan. Arrange sliced peaches on top of the cake batter and cover with remaining batter. Sprinkle reserved crumbs on top of the cake batter and smooth evenly.
Bake in preheated oven for about 50 minutes or edges of the cake turns lightly browned. When wooden skewer is inserted in thick part of the cake, it will come out a bit wet. Cool slightly. Then turn out to a serving platter and cut into squares.