raspberry rhubarb coffee cakes

coffee cake
from baking with martha

1/2 cup unsalted butter, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1 teaspoon vanilla
2 large eggs
1 cup sour cream
1 cup of fruit

streusel 
1/2 cup sugar
1/4 tsp cinnamon
1 tablespoon cold butter
(cut the butter into the cinnamon and sugar until crumbly)


preheat oven to 350 degrees. butter a 9-inch tube pan (or 8 little muffin holder cups); set aside.
in a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.

in the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. beat until just combined, scraping down the sides of the bowl as needed.


spoon about half the batter into the prepared pan. (or put a spoonful of the batter in each cup). arrange your fruit in a single layer on top of the batter. top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. (i did two layers of fruit, three of batter). sprinkle streusel evenly over the top of the batter.

bake until cake is golden brown and springs back when touched, 40 to 45 minutes. transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. spoon glaze over the cake, letting it drip down sides. let cake sit until glaze is set, about 5 minutes, before serving.


milk glaze
whisk milk, a tablespoon at a time, into about a cup of powdered sugar until you reach a drippy consistency...


notes:
-do NOT overfill these little cups!  although it worked to just pick off the heaps of excess batter around the edges, it seems like a step that could be avoided. 
-although this time i used fresh rhubarb (which i let sit for about 30 minutes in a cup of sugar and then drained) and frozen raspberries, really any fruit will do!