Apricots and raspberries are not your usual combination but taste wonderful in this summery coffeecake! (I use canned apricots in the wintertime)
Heat oven to 375 and butter a 9 inch square baking pan.
For the streusel, combine the flour, sugar, cinnamon and salt. Add the cold butter and cut it in with a pastry blender until butter pieces resemble small peas. Refrigerate until needed.
For the cake, sift the flour, baking powder and salt into a bowl and set aside. With an electric mixer, beat the butter on medium speed until smooth. Add 1/4 cup sugar and the vanilla and almond extracts. Beat 1 minute on medium speed, then gradually add the remaining 3/4 cup of sugar. Scrape the bowl, then beat on high speed until pale and slightly fluffy, about 3 minutes. Reduce speed and add eggs, one at a time. On low speed, add the flour mixture and beat only until incorporated.
Remove the bowl and add half the apricots and half the raspberries, folding gently by hand. Spread the batter into the prepared pan and scatter the remaining fruit on top evenly. Sprinkle the streusel over the fruit. Bake about 45-50 minutes. Let the cake cool in it's pan on a rack. Serve warm or at room temperature. Sprinkle with a dusting of powdered sugar if desired. Serves 8-10.
1/3 cup minus 1 T. flour
1/4 cup sugar
1 tsp. ground cinnamon
Pinch of salt
4 T. cold butter
1 1/3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
12 T. butter, at room temperature
1 cup sugar
1 1/2 tsp. vanilla
1/4 tsp. almond extract
3 large eggs
3/4 pound ripe, fresh apricots, cut into 3/4 inch pieces
(or 1 (15 oz.) can apricot halves, cut into pieces)
2 cups fresh raspberries