Recipe by Susiecat too
This recipe came from a story in Oprah's magazine. I have made it dozens of times, and love its simplicity. The recipe suggests using tart plums, ripe peaches, or Granny Smith apples. I have also had success using frozen mixed berries and fresh pears, as well as the suggested fruits. It is very adaptable! I bake this in a deep-dish glass pie plate.
Top Review by happynana
Nice and easy dessert. We enjoyed this cake for an after lunch and dinner treat. I used apples. We do have a really sweet tooth and DH thought this could be more sweet. Maybe it was my apples. I would like to try with peaches. Thank you Susiecat for a easy dessert. Made for Aus Swap #22.
- 1 1⁄4 cups cake flour (not self-rising)
- 1 teaspoon baking powder
- 1 pinch salt
- 8 tablespoons butter, divided (or margarine)
- 10 tablespoons sugar, divided
- 1 large egg
- 1 lb fruit, sliced (fresh or frozen)
- 1 teaspoon fresh lemon juice
- 1⁄8 teaspoon ground cinnamon
Directions See How It's Made
- Preheat oven to 375°F Grease a 9-inch round pan.
- Sift flour, baking powder and salt into a small bowl.
- In a medium saucepan, melt 6 tablespoons butter over low heat. Stir in 6 tablespoons sugar and let cool 10 minutes.
- Add egg to butter/sugar mix, stir well.
- Stir in flour mix, spread dough in pan with the back of a spoon.
- Arrange fruit slices in a circle filling in to the center, press lightly into the dough.
- Drizzle fruit with lemon juice and sprinkle with remaining 4 tablespoons sugar.
- Sprinkle with cinnamon and dot with remaining 2 tablespoons butter.
- Bake 25 to 30 minutes, or until fork inserted in center comes out clean.
- Cool on a wire rack and serve warm or at room temperature.