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1
Position your oven racks so that one is in the center, and preheat the oven to 350 degrees.
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2
Smear a 13-by-9-inch cake pan with butter, and dust it lightly with flour.
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3
Toss the topping ingredients into the bowl of a food processor fitted with a metal blade, and pulse until the topping looks moist and crumblylike coffeecake topping.
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4
Dont pulse it so much that it all comes together into a big ball of dough.
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5
Refrigerate the topping until youre ready to use it.
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6
In a big bowl, cream the butter and sugar together, using the whisk attachment of a standing or handheld electric mixer on high speed (or a sturdy wire whisk), until they become fluffy and light lemon-yellow in color, about 5 minutes.
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7
Reduce the mixer speed to low, and beat in the eggs, one at a time, then the extracts.
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8
Whisk the flour and other dry ingredients together in a separate, medium-size bowl.
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9
Stir half the buttermilk into the wet ingredients with the paddle attachment of your mixer on low speed (or with a wooden spoon).
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10
Stir in half the dry ingredients.
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11
Repeat until all the ingredients are combined and no flour is visible.
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12
Use a rubber spatula to scrape the batter into the cake pan.
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13
Run the spatula over the batter in the pan to level it.
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14
Cover the batter with the fresh fruit.
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15
Sprinkle the topping in an even layer over the fruit.
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16
Place the pan on the center rack in the oven, and bake the cake for 50 minutes to 1 hour, or until a toothpick or small knife inserted deep into the center of the cake comes out clean.
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17
The topping will be golden brown, and the cake itself will have risen through the gaps between the fruit.
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18
Remove the pan from the oven, and place it on a wire rack for a few minutes to cool before cutting the cake into squares.
