Summer Fruit Cake
A delightful cake celebrating the vibrant flavors of summer, featuring fresh fruits, a soft texture, and a sweet topping.
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.
Notes
Serve warm or at room temperature. Enjoy plain, with vanilla ice cream, or whipped cream. Sprinkle powdered sugar for a special touch. Store covered at room temperature for up to three days, in the fridge for about a week, or freeze tightly wrapped for up to three months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 8gSodium: 150mgFiber: 2gSugar: 22g
Tried this recipe?Let us know how it was!