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Fresh Fruit Cake

Source of Recipe

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Recipe Introduction

The original recipe called for strawberries, but I made it with blackberries and the lady on Facebook that I got the recipe from made it with pears and raspberries (this was a really lovely looking cake – there is a picture of it in my kitchen journal dated 7/19/2020) that I want to try next time. She also said that blueberries and lemon zest was good. You want to crowd the top with the fruit a bit. Some custard would have been lovely, but I didn’t make it this time. This was so good – tender and moist and not overly sweet. I cooked it in the CSO, which I'm not at all sure was a good idea. It collapsed a bit.

Recipe Link: https://www.onceuponachef.com/recipes/summer-strawberry-cake.html?fbclid=IwAR0G0PvmUBNnKkyrSq_Q92p1fTQNlnQTKKkX_0a0Wktamh64uHN9xk1kcDQ#tabbox

List of Ingredients

1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
1/2 cup milk (low fat is fine)
About 3/4 pound strawberries, hulled and halved – or whatever fruit you choose (see note above)



Recipe

Heat the oven to 350F and grease a 9-inch deep-dish pie pan (this is a cake that is served right from the pie pan, so this is a good time to use the pretty ceramic one).

Whisk the flour, baking powder, and salt in a bowl and set aside.

Beat the butter and one cup of the sugar with an electric mixer until light and fluffy. Add the egg and vanilla and mix on low until well mixed. Slowly add the flour mixture and the milk, alternating. Start and end with the flour. Mix each addition JUST until incorporated.

Spread the batter in the pie pan and smooth the top. Arrange the fruit on top (cut side down if using strawberries) so that the batter is fairly well covered. Evenly sprinkle the top with the remaining 2 tablespoons of sugar.

Bake at 350F for 10 minutes. Then lower the heat to 325F and bake about another hour – the cake should be golden brown and should pass the toothpick test (200F-210F).

Cool on a rack. Serve with sweetened whipped cream, ice cream, or custard, if you like. Store loosely covered at room temperature for several days. You can

Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.

Cake can be stored at room temperature for several days, loosely covered. It can also be frozen, tightly sealed, for up to 3 months.

Serves 8-10