Ingredients for Fruit Topped Cake
- Cake Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons (115g) unsalted butter
- 10 tablespoons (150g) granulated sugar
- 1 large egg
- About 2 cups of your choice of fruit (tart plums, ripe peaches, granny smith apples, frozen mixed berries, fresh pears, etc.)
- Fresh Lemon Juice
- Ground Cinnamon
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How to Make Fruit Topped Cake
- Preheat oven to 375°F (190°C). Grease a 9-inch deep-dish glass pie plate.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a medium saucepan, melt 6 tablespoons (85g) of unsalted butter over low heat.
- Stir in 6 tablespoons (100g) granulated sugar and let cool for 10 minutes.
- Whisk in 1 large egg until well combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the dough evenly into the prepared pie plate using the back of a spoon.
- Arrange your choice of fruit slices (about 2 cups) in a circular pattern, filling the center. Gently press the fruit into the dough.
- Drizzle the fruit with the juice of ½ lemon. Sprinkle evenly with the remaining 4 tablespoons (50g) granulated sugar.
- Sprinkle with 1 teaspoon ground cinnamon and dot with the remaining 2 tablespoons (30g) of unsalted butter, cut into small pieces.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely on a wire rack before serving. Enjoy warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
63g
Fat
37g
Carbs
10g
