Fresh Fruit Cake, Product Idea

Cooling on the stove top.

Last week the Hudson Valley Baking Society had a membership meeting. As usual, we also had a quarterly baking challenge: Bake something with pears!

My time was short so I made a fast ‘n easy fresh fruit cake with pears and blueberries. This recipe is similar to a fruit cobbler (all the fruit on bottom) but I used a cake batter instead of biscuits.

Fresh Fruit Cake on left, with a simple vanilla glaze. I was so pressed for time, this is the only other photo.

Fresh Fruit Cake
A simple cake that works for any seasonal fruit

Approximately 3 cups fresh chopped fruit, with or without skin
2 tablespoons sugar or cinnamon sugar
½ cup melted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
confectioner’s sugar or glaze

1. Preheat oven to 350 degrees F. and lightly spray an 8×8 pan.
2. Put chopped fruit into pan and sprinkle with (cinnamon) sugar.
3. In a small bowl, combine melted butter, sugar, eggs, vanilla, flour, baking powder, and salt. Mix until smooth and thick. This can easily be done by hand.
4. Pour batter over fruit and bake for approximately 40 minutes, until cake looks golden brown and the fruit bubbles up around the rim.
5. When cool, either glaze or sprinkle confectioner’s sugar over top of cake. Refrigerate leftovers if keeping longer than two days.

Home-Based Baking at its Best! I’ve made this cake with peaches, plums, apples, pears, blueberries, or nectarines. It’s perfect for selling at the farmers’ market since it highlights fresh, local, and seasonal fruits. For whole cakes use disposable paper bakeware. For individual portions, can be made in paper-lined muffin cups.

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