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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Cake is a great vehicle for summer fruits. In the photo, I used raspberries and fresh peaches. Serve this cake warm with a nice dollop of freshly whipped cream and a dusting of cinnamon. Ingredients:
6 tablespoons butter, room temp |
1 1/2 cup all-purpose flour |
1 1/2 tsp baking powder |
1/2 tsp salt |
scant 1 cup sugar; of this, put aside 2 tblsp |
1 large egg |
1/2 cup milk |
1 tsp vanilla extract |
zest of one large lemon |
summer fruits: all kinds of berries, apricots, plums, peaches... whatever is in season and looks good basically |
Directions:
1. Preheat oven to 350. Butter a 9 springform cake pan and lightly dust with flour .
2. In small bowl, stir together the flour, baking powder, and salt. Set aside.
3. In large bowl, with a spatula, cream together the butter and all but 2 tblsp of the sugar. Add the egg, milk, lemon zest and vanilla.
4. Stir in the flour mixture and mix with a spatula until smooth. Transfer batter to the pan. Cover the surface of the batter with the fruit, pressing the fruit slightly into the batter. Sprinkle with remaining sugar.
5. (If using plums, mix the extra sugar with about 1/2 tsp cinnamon and toss the plums in the mixture, reserving a little to sprinkle on top. Also, a bit of lemon zest tossed with the plums gives the cake a nice zesty flavor.)
6. Bake for 10 minutes at 350, then reduce to 325 and bake for another 50-60 minutes, until golden brown and firm to the touch.
7. Cool in the pan for 15 min., then unmold and cool completely on a rack.
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