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“Fresh summer fruit studs this delightful cake. You may choose from blueberries, cherries (pitted), apricots, nectarines, peaches, plums (all sliced), or apples (sliced 1/4-inch thick). Prepare the batter, sprinkle with the fruit, and bake to have a satisfying warm dessert to end your meal. Recipe came from a very old Sunset magazine. Note that cooling time is not figured into the timing of the recipe.”
READY IN:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the fruit as directed in the introduction. Apricots, nectarines, peaches and plums may be peeled or unpeeled according to your inclinations. Reserve.
  2. Prepare the Streusel Toppng. Combine the brown sugar, flour and cinnamon. Using your clean fingers work in the butter. Add the chopped nuts. Reserve.
  3. Preheat the oven to 350 degrees F. (325 degrees F. if using a pyrex baking dish. You'll need a well-greased 7-x11-inch baking pan.
  4. In a large bowl, stir together the flour, sugar, baking powder, salt and orange zest. Cut in the butter until the mixture resembles cornmeal. Set aside.
  5. In another bowl, beat the eggs. Stir in the milk and vanilla. Make a well in the center of the dry ingredients. Pour in the egg mixture. Stir just until moist.
  6. Pour batter into well-greased baking pan. Arrange fruit on top, pressing in lightly. Scatter the streusel over.
  7. Bake in preheated oven for one hour. Cool on rack 20 minutes. Cut into squares and serve warm.
  8. When they are cool, leftovers should be covered with foil. Store at room temperature. To serve: warm, uncovered, in a 300 degree F. oven for 10 minutes.

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