Currently baking from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter.

Sorry for the pictures. I made this cake while vacationing with my family, and I was eager to cut into it, so the picture taking took a backseat.

I really, really wanted to like this recipe. It is unique and lends itself to all sorts of variations. For example, the original recipe calls for blueberries, but I used a mixture of blueberries, raspberries and sweet cherries. Just about any fruit would work here, as long as it isn’t too wet.

The “pizza” part of this recipe is a yeasted sweet dough that contains approximately 20 pounds of butter. Okay, so maybe not 20 pounds, but a lot of butter. You get the idea. The dough is left in the refrigerator overnight, so the butter firms up and the dough is manageable.

The next day, the dough is rolled out, left to rise slightly, topped with vanilla pastry cream, fruit, and streusel, and baked, like a pizza. While most of the people who tried the pizza liked it, I didn’t. There wasn’t any textural contrast between the topping and the dough; it was all very soft. Making sure the streusel is crisp would have helped here, but the oven I was working with kept burning the bottoms of things before the tops ever got done. Stupid oven.

Anyway, I’m filing this idea away. I think there are some really great possibilities here.