This easy, under 1 hour fresh fruit cake recipe is idea for breakfast or dessert and one you’ll make all summer long.
People who know me probably would be shocked to hear this – I think – but I’m lazy. Yup – if there is an easy way to do something, I am all over it.
Especially in the summer. But with desserts like this Fresh Fruit Cake being lazy is, IMO a very good thing. Juicy, sweet nectarines – if that’s what you have – or juicy, sweet peaches or plums, or pluots or… well, pretty much any sweet, juicy fruit would work I think. A simple butter based batter, and a simple topping of dark brown sugar and candied ginger. Done. It’s pretty much a one bowl cake – ok, technically it’s two since you need one for the flour, baking powder and salt, but since you can wipe it out when you’re done and put it right back – so it doesn’t count, right?
You can have it for dessert, with a little ice cream or cream fraiche or this Creme Fraiche Sorbet – if you’re not feeling lazy… that is.
Or, have it for breakfast – without the ice cream… because that might just be a little too decadent in the morning – even for me – but a little plain greek yogurt would be amiss here either!
So, pull out that mixing bowl and then take off for a lazy afternoon – you’ve earned it!
Fresh Fruit Cake
- 1/2 cup unsalted butter softened
- 3/4 cup sugar
- 1 cup flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 2 eggs
- 1 tsp. vanilla
- 1 Tbsp. white rum optional
- 2 ripe nectarines cut into 1/2 inch slices
- 2 Tbsp. dark brown sugar
- 2 Tbsp. minced crystallized ginger
- 1 Tbsp. apricot preserves
- Pre heat the oven to 350 degrees. Spray a 9 inch springform pan with cooking spray and set aside. In a small bowl combine the flour, baking powder and 1/4 tsp. salt. In the bowl of a mixer,combine the butter and the sugar. Beat until creamy. Add the eggs, one at a time, beating until fully incorporated. Add the vanilla and rum, if using. Add the flour and mix just until the flour is fully incorporated. Spoon batter into prepared pan (it will be thick!) spreading evenly. Lay the nectarine slices side by side along the edge of the pan in a decorative pattern. Sprinkle the top of the cake with the brown sugar and crystallized ginger. Bake for 35 - 40 minutes or until cake is cooked - give the pan a jiggle - if the batter still jiggles in the center cook for another 5 minutes.
- Let cool. When cool, brush the nectarines with the apricot preserves.
- Serve with ice cream, whipped cream or creme fraiche sorbet