why make this recipe
Summer Fruit Cake is a delightful way to celebrate the vibrant flavors of the season. It’s easy to make, relies on fresh fruits, and often becomes a favorite dessert for gatherings. With its soft texture and sweet topping, this cake is sure to impress. Plus, it showcases the natural sweetness of summer fruits, making it a healthier dessert option compared to many others.
how to make Summer Fruit Cake
Ingredients:
- 1 1/2 pounds (680g) apricots or plums (or another summer fruit)
- 3/4 cup (110g) almond flour
- 1/2 cup (65g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plus 2 tablespoons (230g) granulated sugar
- 5 ounces (140g) unsalted butter (at room temperature)
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract (or 1/2 teaspoon almond extract)
- 1 1/2 tablespoons coarse granulated brown sugar
Directions:
- Halve the fruit and remove the pits. Slice the fruit into 3/4- to 1-inch wedges and set aside.
- Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan.
- In a mixing bowl, stir together the almond flour, all-purpose flour, baking powder, salt, and granulated sugar.
- Add the soft butter and mix until broken into small pieces.
- Stir in the eggs and vanilla extract until almost smooth.
- Scrape the batter into the prepared pan and smooth the top.
- Arrange the fruit wedges on their sides over the batter.
- Sprinkle the coarse sugar on top and bake for about 1 hour, until the center is set.
- Cool on a rack and run a knife around the outside if necessary to release.
how to serve Summer Fruit Cake
Serve Summer Fruit Cake warm or at room temperature. It can be enjoyed plain or with a scoop of vanilla ice cream or a dollop of whipped cream. Adding a sprinkle of powdered sugar on top can also give it a nice touch for special occasions.
how to store Summer Fruit Cake
To store any leftover cake, cover it with plastic wrap or place it in an airtight container. It can stay at room temperature for up to three days. For longer storage, place the cake in the refrigerator, where it will last for about a week. If you want to keep it even longer, consider freezing it. Wrap it tightly in plastic wrap and then in aluminum foil. Frozen cake can last up to three months.
tips to make Summer Fruit Cake
- Choose ripe fruit for the best flavor. Overripe or under ripe fruit can affect the taste and texture of the cake.
- Make sure the butter is at room temperature for easier mixing.
- If you like, you can add a sprinkle of cinnamon or nutmeg to the flour mixture for extra flavor.
- Keep an eye on the cake near the end of the baking time to avoid overbaking.
variation
You can switch out the stone fruits such as apricots or plums for berries or peaches, depending on your preference. You can also experiment with different extracts, like lemon or orange, for a twist on the traditional flavor.
FAQs
What size springform pan should I use?
You should use a 9-inch springform pan for this recipe to ensure even baking.
Can I use frozen fruit?
Yes, you can use frozen fruit; just make sure to thaw and drain it well before using.
How do I know when the cake is done?
The cake is done when the center is set, and a toothpick inserted in the middle comes out clean or with only a few moist crumbs.
Summer Fruit Cake
Ingredients
Fruit Base
- 1.5 pounds apricots or plums (or another summer fruit) Choose ripe fruit for the best flavor.
Cake Mixture
- 3/4 cup almond flour
- 1/2 cup all-purpose flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plus 2 tablespoons granulated sugar
- 5 ounces unsalted butter (at room temperature) Make sure the butter is at room temperature for easier mixing.
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract (or 1/2 teaspoon almond extract) Can experiment with different extracts for variations.
- 1.5 tablespoons coarse granulated brown sugar
Instructions
Preparation
- Halve the fruit and remove the pits. Slice the fruit into 3/4- to 1-inch wedges and set aside.
- Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan.
- In a mixing bowl, stir together the almond flour, all-purpose flour, baking powder, salt, and granulated sugar.
- Add the soft butter and mix until broken into small pieces.
- Stir in the eggs and vanilla extract until almost smooth.
- Scrape the batter into the prepared pan and smooth the top.
Baking
- Arrange the fruit wedges on their sides over the batter.
- Sprinkle the coarse sugar on top and bake for about 1 hour, until the center is set.
- Cool on a rack and run a knife around the outside if necessary to release.