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blueberries.
TIP
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Though it’s freakishly delicious, with a bright tropical flavor unlike anything else, passion fruit purée, sadly and strangely enough, isn’t a common item in most grocery stores. Look for it in the frozen section at Hispanic markets, where you might find it labeled maracuyá and sold by the Goya brand. You can also find it online at Amazon.com and PerfectPuree.com .

MARIONBERRY “CRACK”
Coffee Cake

    Some things are so addictive you’re willing to risk anything, even your political career, for just another taste. This isn’t one of them—but it’s close. The moist, fragrant cake, with its layer of lemon-spiked berries in the middle, is definitely something you’ll want to trot out when friends come over for brunch; otherwise you’re in danger of eating the whole thing yourself. The cinnamon-y, crumbly topping alone should come with a caution label. Consider yourself warned! MAKES 12 SERVINGS

ingredients
streusel topping
3 / 4 cup unbleached all-purpose flour
1 / 4 cup old-fashioned rolled oats
1 / 4 cup plus 2 tablespoons packed dark brown sugar
1 / 2 teaspoon sea salt
3 / 4 teaspoon ground cinnamon
1 / 2 teaspoon ground cardamom
1 / 4 teaspoon freshly grated nutmeg
1 / 4 teaspoon ground ginger
1 / 2 teaspoon pure vanilla extract
5 tablespoons unsalted butter, melted and cooled
fruit filling
2 pints fresh marionberries or blackberries
1 / 3 cup granulated sugar
1 / 4 teaspoon sea salt
1 teaspoon grated lemon zest
cake
3 cups unbleached all-purpose flour
3 / 4 cup toasted pecan halves (see tip)
1 teaspoon sea salt
1 / 2 teaspoon baking soda
1 / 2 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 / 2 teaspoon ground ginger
1 / 4 teaspoon freshly grated nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
3 tablespoons vegetable oil
3 large eggs, at room temperature
1 / 4 cup full-fat sour cream
2 teaspoons pure vanilla extract
3 / 4 cup buttermilk
instructions
PREHEAT THE OVEN to 325°F. Butter and flour a 9-by-13-inch baking dish, tapping out the excess.
TO MAKE THE STREUSEL TOPPING: In a medium bowl, combine the flour, oats, brown sugar, salt, cinnamon, cardamom, nutmeg, and ginger. Stir until thoroughly combined. Mix the vanilla with the melted butter, pour into the dry ingredients, and stir until the mixture is evenly moistened and holds together when squeezed between your thumb and index finger.
TO MAKE THE FRUIT FILLING: In a small mixing bowl, gently toss the berries with sugar, salt, and lemon zest.
TO MAKE THE CAKE: Sift together the flour, salt, baking soda, baking powder, cinnamon, cardamom, ginger, and nutmeg into a medium bowl.
IN THE BOWL OF A STAND MIXER fitted with a paddle attachment, beat the butter on medium speed until fluffy. With the mixer on medium-high, add the sugar and beat until light and fluffy, about 2 minutes. Beat in the vegetable oil, 1 tablespoon at a time, until incorporated. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the sour cream and and vanilla and beat until incorporated. The mixture will be very light, smooth, and fluffy.
WITH THE MIXER ON LOW , alternately add the flour mixture and buttermilk, beginning with the flour and adding each in two increments, and mixing after each addition just until incorporated. Remove the bowl from the mixer and fold in the toasted pecans with a spatula.
POUR HALF OF THE BATTER into the prepared baking dish and spread evenly with a small offset spatula. Distribute the fruit filling evenly over the batter, leaving a 1 / 4 -inch border (so the fruit doesn’t burn or stick to the pan). Top with the remaining batter and spread evenly. Sprinkle the streusel evenly over the top.
BAKE ON THE MIDDLE RACK of the oven for 30 minutes. Rotate the baking dish from front to back and continue to bake until the top is a deep golden brown, springs back when lightly pressed, and a knife inserted in the center comes out