This is a delicious french cake that is equally good for both dessert or breakfast. Now my sweetheart loves dessert for breakfast, so I had to make one for him. You can use any type of fruit you want in this recipe, I just happened to have a lot of berries in my refrigertor. It is best mixed in a food processor or blender. When you add the flour mix just a very short time just long enough to mix the ingredients in order to keep the cake tender. I baked mine in a cast iron skillet but you could also bake it in a baking pan.
1 tablespoon unsalted butter
12 ounces fresh fruit, such as cherries, berries, or stone fruit
1 cup whole milk
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon finely grated fresh lemon zest
1 /4 teaspoon fine salt
Powdered sugar, for serving (optional)
Use butter on pan, coating all sides and bottom. Mix milk, sugar, eggs and vanilla in a food processor or blender until sugar dissolves. Add in flour, salt and lemon zest. Mix only until just incoroporated. Pour into pan. Place a cooky sheet on the middle rack of an oven preheated to 400 degrees. Bake for 50 minutes. Cool, sprinkle with powdered sugar if desired, and serve.
1 tablespoon unsalted butter
12 ounces fresh fruit, such as cherries, berries, or stone fruit
1 cup whole milk
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon finely grated fresh lemon zest
1 /4 teaspoon fine salt
Powdered sugar, for serving (optional)
Use butter on pan, coating all sides and bottom. Mix milk, sugar, eggs and vanilla in a food processor or blender until sugar dissolves. Add in flour, salt and lemon zest. Mix only until just incoroporated. Pour into pan. Place a cooky sheet on the middle rack of an oven preheated to 400 degrees. Bake for 50 minutes. Cool, sprinkle with powdered sugar if desired, and serve.
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