Fresh Fruit Coffeecake

Fresh Fruit Coffeecake
Cake
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup sugar
3/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
3 large eggs
3/4 cup sour cream (not the fat-free variety)
Crumble topping
1/4 cup all-purpose flour
1 1/2 tablespoons sugar
1 teaspoon grated lemon zest
1 tablespoon unsalted butter, softened
Fruit topping
2 cups fresh strawberries, sliced or raspberries
2 teaspoons sugar
1 teaspoon fresh lemon juice
2 tablespoons powdered sugar
Heat oven to 350 degrees. Lightly grease bottom of 9-by-13-inch baking pan.
For the cake: In a small bowl, stir together 2 cups flour, baking soda and powder. Set aside.
In a large bowl with mixer of high speed, beat together 1 sugar, butter, vanilla extract and lemon juice. Add eggs, beating 30 seconds after each addition. Scrape bowl well.
Mix in 1/2 cup of the sour cream and beat until smooth. Add 1/2 of the flour mixture and beat on low until combined. Add remaining 1/4 cup sour cream and flour mixture. Beat 30 seconds on low speed until smooth. Spread batter into prepared pan.
For the crumble topping: In a small bowl, combine flour, sugar and lemon zest. Using fingers, rub in butter until mixture crumbles. Sprinkle crumb mixture evenly onto batter. Bake for 25-30 minutes, until center springs back and top is light golden brown. Cool 20 minutes before garnishing with fruit.
For the fruit topping: Toss fresh fruit with sugar and lemon juice. Arrange fruit on coffee cake. Dust with powdered sugar just before service. Refrigerate any remaining portion.
Serves 12.
Baker's hint: For variation, sprinkle on 1/4 cup sliced natural almonds with topping.
Nutrition values per serving: 330 calories, 17 g fat, 41g carbohydrates, 1 g fiber, 5g protein, 87 mg cholesterol, 97 mg sodium.