Fresh Fruit Cake
I had a craving for something sweet and because it’s just the two of us, making a cake doesn’t make sense as we would be eating it for days to come. This super easy dessert stays moist even on day three! It’s so easy to whip up and I like the idea of baking it in a sauté pan.
adapted from Design Sponge
fresh fruit (peaches, nectarines, plums, berries)
1/4 cup (1/2 stick) butter
grated zest of one lemon
1 cup flour
2 eggs
3/4 cup sugar
1 tablespoon brown sugar
1 teaspoon vanilla
1 pinch salt
1 1/2 teaspoon baking powder
1/4 teaspoon cinnamon
Preheat oven to 180c (350f). Cream butter and sugar. Add the grated lemon zest. Add the eggs, and vanilla, stirring each to combine. In a separate bowl combine the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir to combine. Pour the batter into a greased 8-inch pan. Top with fruit. Combine the brown sugar and cinnamon, and sprinkle the mixture on top of the fruit. Bake for 30 minutes, or until the top is browned.
The Culinary Chase’s Note: Let me just say this was absolutely delicious and John has asked me to make this again…with pleasure! Enjoy!