FRUIT-TOPPED CAKE
This recipe came from a story in Oprah's magazine. I have made it dozens of times, and love its simplicity. The recipe suggests using tart plums, ripe peaches, or Granny Smith apples. I have also had success using frozen mixed berries and fresh pears, as well as the suggested fruits. It is very adaptable! I bake this in a deep-dish glass pie plate.
Provided by Susiecat too
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Grease a 9-inch round pan.
- Sift flour, baking powder and salt into a small bowl.
- In a medium saucepan, melt 6 tablespoons butter over low heat. Stir in 6 tablespoons sugar and let cool 10 minutes.
- Add egg to butter/sugar mix, stir well.
- Stir in flour mix, spread dough in pan with the back of a spoon.
- Arrange fruit slices in a circle filling in to the center, press lightly into the dough.
- Drizzle fruit with lemon juice and sprinkle with remaining 4 tablespoons sugar.
- Sprinkle with cinnamon and dot with remaining 2 tablespoons butter.
- Bake 25 to 30 minutes, or until fork inserted in center comes out clean.
- Cool on a wire rack and serve warm or at room temperature.
Nutrition Facts : Calories 250, Fat 12.3, SaturatedFat 7.5, Cholesterol 57, Sodium 155.8, Carbohydrate 32.7, Fiber 0.4, Sugar 15.9, Protein 2.7
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