2 cups all-purpose flour
3 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 cup plus 2 ½ TBSP. buttermilk
½ cup plus 1 tsp. sugar
4 TBSP. shortening, melted
¼ cup fruit preserves or jam
½ cup NC blueberries
½ cup NC peaches, peeled and sliced
¼ cup pecans, chopped
1 cup powdered sugar
Sift together flour, baking powder, baking soda and salt. In a large bowl, whisk together the eggs, 1 cup buttermilk, ½ cup sugar and shortening. Whisk flour mixture into egg mixture.
Pour batter into a lightly greased 9-inch round cake pan. Dollop preserves by teaspoonful over batter, and gently swirl with a knife. Top with blueberries, peaches, and pecans. Sprinkle with 1 tsp. sugar.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool in the pan on a wire rack 5 minutes. Remove from pan and cool on rack 5 more minutes. Whisk together powdered sugar and 2 ½ Tablespoon’s buttermilk. Drizzle over cake and serve.
Lisa’s Notes: This delicious coffee cake can be made with a variety of fruits and nuts so pick your favorite combinations.