Hrnčekový Ovocný Koláč s Posýpkou

Mise en Place (Metric)

Cake Batter:

• 250 g All-Purpose (AP) flour (unbleached)
• 10 g Baking powder (approx. 1 standard sachet / 2.5 tsp)
• 130 g Granulated sugar
• 2 Large eggs (room temperature)
• 120 ml Whole milk (room temperature)
• 75 ml Neutral oil (sunflower or canola) or melted butter
• 5 ml Pure vanilla extract
• Finely grated zest of 1/2 lemon
• 2 g Fine sea salt
• 400 g Fresh plums, apricots, or sour cherries (pitted and halved)

Posýpka (Streusel Topping):

• 70 g All-Purpose (AP) flour
• 60 g Granulated sugar
• 50 g Cold unsalted butter (cubed)
• 1 g Ground cinnamon or pinch of salt

Method & Service Parameters

1. Streusel: Prepare the posýpka: Rub cold cubed butter into AP flour, sugar, and cinnamon using your fingertips until coarse, pea-sized crumbs form. Keep chilled in the refrigerator.
2. Aerate Eggs: In a stand mixer or with a hand whisk, beat eggs and sugar together for 3–4 minutes until pale, aerated, and ribbon-like.
3. Emulsify Liquids: Whisk in the oil (or melted butter), whole milk, vanilla extract, and lemon zest on low speed until combined.
4. Fold Dry Mix: In a separate bowl, whisk together AP flour, baking powder, and salt. Gently fold dry ingredients into wet mixture with a spatula just until no dry streaks remain (do not overmix).
5. Pan Prep: Grease and line a 23x33 cm (9x13 inch) baking pan with parchment paper. Pour in the batter and smooth the surface evenly with an offset spatula.
6. Top: Arrange halved fruit skin-side down across the batter. Scatter the chilled posýpka evenly across the entire surface.
7. Bake: Bake in a preheated oven at 180°C (355°F) for 28–32 minutes until a toothpick inserted into the center comes out clean and the streusel is crisp and golden brown.
8. Portion: Cool on a wire rack for 15 minutes before portioning into squares.