This amazing cake takes a bit of time to prepare but once you taste it it will be on your ‘Favourites’ list.
Enough Soft Fruit to line the bottom of a
glass baking pan (apricots, nectarines, pears, peaches, plums, etc.)
Lemon Zest – finely grated skin of one lemon
1/2 cup Sugar – granulated
Nutmeg ground – as needed
4 Tbs. Melted butter
2 Tbs. Flour – Whole Wheat
2 cups Flour – Whole Wheat
1 cup Sugar – granulated
2 tsp. Baking Powder
1/2 tsp. Salt
2 Tbs. Melted butter or Olive Oil
1/2 cup Milk or Milk substitutes
• Pre-heat the oven to 375 degrees
• Oil the glass baking pan
• Line the pan with soft fruit, pitted and cut in half. If the skins are tough, peel them.
• Grate the rind of a lemon over the fruit.
• Sprinkle 1/2 cup of sugar over the fruit
• Pour 4 tablespoons of melted butter over the fruit.
• Dust the fruit with powdered Nutmeg.
• Sprinkle 2 Tablespoons of flour over the fruit.
• In a bowl mix the four dry ingredients with the whisk.
• In another bowl mix the three wet ingredients with the whisk or stick blender.
• Bake at 375º for 30 minutes.
• When the cake sets and the edges brown lightly, you can set the pan on top of the oven or on a wire rack to cool.
Upside Down Cake – We can place a cookie sheet over the finished cake then quickly flip it over. This will display the fruit on the surface of the cake.
Baked Side-Up version – I prefer it served this way, as the cake remains crisp in texture.