Instructions Checklist
  • Heat oven to 350°. Butter and flour a 10-inch tube pan with a removable bottom.

  • Topping In a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly.

  • Batter. In a medium bowl, whisk together flour, baking powder and salt.

  • In a large bowl, beat butter until smooth. Add sugar; beat until fluffy. Beat in egg and vanilla. On low speed, add flour mixture alternately with milk, beating well after each addition.

  • Spread half the batter in prepared pan. Cover with blueberries and cherries. Drop remaining batter on top by tablespoonfuls. Cover with topping.

  • Bake at 350° for 50 to 55 minutes, until golden brown. Remove pan to a wire rack. Run a small offset spatula around side. Cool for 15 minutes. Remove side. Run spatula around center and bottom of pan; place 2 wide spatulas under cake and gently lift cake from pan bottom. Serve with crème fraîche, if desired.

Nutrition Facts

271 calories; total fat 12g; saturated fat 8g; cholesterol 49mg; sodium 129mg; carbohydrates 38g; fiber 1g; protein 4g.