Cake

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup sugar

3/4 cup unsalted butter, softened

1 teaspoon vanilla extract

2 teaspoons fresh lemon juice

3 large eggs

3/4 cup sour cream

Crumble topping

1/4 cup all-purpose flour

1 1/2 tablespoons sugar

1 teaspoon grated lemon zest

1 tablespoon unsalted butter, softened

Fruit topping

2 cups fresh strawberries, sliced or raspberries

2 teaspoons sugar

1 teaspoon fresh lemon juice

2 tablespoons powdered sugar

Heat oven to 350 degrees. Lightly grease bottom of 9-by-13-inch baking pan.

For the cake: In a small bowl, stir together 2 cups flour, baking soda and powder. Set aside.

In a large bowl with mixer of high speed, beat together 1 sugar, butter, vanilla extract and lemon juice. Add eggs, beating 30 seconds after each addition. Scrape bowl well.

Mix in 1/2 cup of the sour cream and beat until smooth. Add 1/2 of the flour mixture and beat on low until combined. Add remaining 1/4 cup sour cream and flour mixture. Beat 30 seconds on low speed until smooth. Spread batter into prepared pan.

For the crumble topping: In a small bowl, combine flour, sugar and lemon zest. Using fingers, rub in butter until mixture crumbles. Sprinkle crumb mixture evenly onto batter. Bake for 25-30 minutes, until center springs back and top is light golden brown. Cool 20 minutes before garnishing with fruit.

For the fruit topping: Toss fresh fruit with sugar and lemon juice. Arrange fruit on coffee cake. Dust with powdered sugar just before service. Refrigerate any remaining portion.

Serves 12.

Baker's hint: For variation, sprinkle on 1/4 cup sliced natural almonds with topping.