Fruit-Topped Cake

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“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.”

Ingredients Nutrition


  1. Preheat oven to 375°F Grease a 9-inch round pan.
  2. Sift flour, baking powder and salt into a small bowl.
  3. In a medium saucepan, melt 6 tablespoons butter over low heat. Stir in 6 tablespoons sugar and let cool 10 minutes.
  4. Add egg to butter/sugar mix, stir well.
  5. Stir in flour mix, spread dough in pan with the back of a spoon.
  6. Arrange fruit slices in a circle filling in to the center, press lightly into the dough.
  7. Drizzle fruit with lemon juice and sprinkle with remaining 4 tablespoons sugar.
  8. Sprinkle with cinnamon and dot with remaining 2 tablespoons butter.
  9. Bake 25 to 30 minutes, or until fork inserted in center comes out clean.
  10. Cool on a wire rack and serve warm or at room temperature.

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