Thursday, June 17, 2010

Fruit and Almond Cake

This cake is moist with a dense texture and a slightly crisp top from being sprinkled with sugar. It is easy, quick, and delicious. Great for a last-minute dessert for company, or to make when time is short.


1 1/2 cups fresh fruit chopped into chunks
(if using frozen fruit, use the fruit frozen, do not defrost it first, otherwise the fruit gets mushy)
1 cup sugar, plus more for sprinkling
1 cup all-purpose flour, sifted (careful to sift and measure, even a little too much flour throws this recipe off)
1/2 tsp. nutmeg
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
2 eggs
1 tsp. almond extract

What to do:

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9-inch cake pan. Scatter fruit evenly on the bottom of the pan. Mix remainder of the ingredients together in a large bowl until fully combined. Spread batter over fruit in cake pan and sprinkle sugar lightly over the top. Bake for 40 to 45 minutes or until cake tester comes out clean.

Serve with whipped cream.


I ran out of almond extract so made this today with apples and a few raisins for the fruit, and instead of almond extract I used rum extract (Watkins makes a nice one). I omitted the nutmeg--not sure how nutmeg and rum extract would mix. I put it in a non-stick pan and turned it over to make an "upside down" cake. The rum extract was interesting and quite good, and now I don't know which way I prefer. Try both and see what you think!

Another variation that might be my favorite. Rhubarb sauce on the bottom of the pan instead of the chunked fruit. Whipped cream is a must this time. Yum!

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