Barry and Nancy Maxner live on the beautiful Kingsmeadow Farm in Windsor, Nova Scotia. It is in this idyllic location the family has farmed since 1867. Barry’s uncle, Watson Maxner, was one of the founding members of Farmers Dairy, and some of the first meetings to form the cooperative occurred right in their dining room! The Maxners are proud to continue in the Farming tradition. “We have lots of fruit on the farm. So the coffee cake makes good use of the harvest. We like to keep this recipe in the freezer for unexpected company.” - Nancy Maxner, Kingsmeadow Farms, Proud Farmer-Owner
- ½ cup Farmers 20/80 spread
- 1 cup white sugar
- 3 eggs
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups Farmers light sour cream
- 2 cups seasonal fruit ( blueberries, raspberries, rhubarb, chopped cranberries) I also use frozen fruit.
- ¼ cup sugar
- ¼ cup brown sugar
- 2 tbsp Farmers 20/80 spread
- ½ tsp cinnamon
- 1/3 cup chopped almonds
- Cream butter, 1 cup sugar, eggs, and vanilla with electric mixer until light and creamy.
- Combine flour, baking powder, soda and salt.
- Add dry mixture to creamed mixture alternatively with sour cream. Mixing lightly after each addition.
- Combine fruit with ¼ cup sugar.
- Spread half of the batter into a greased spring form pan.
- Sprinkle with sugared fruit.
- Spread the remaining batter over top of the fruit.
- Combine the topping ingredients; sprinkle over batter.
- Bake at 350 degree F for 50 to55 minutes. Or until toothpick inserted comes out clean.
Serve warm or cold. Garnish with ice cream or whip cream. The cake freezes well.