(serving size: 1 slice)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
1/2 c sugar (if you are using Rhubarb, add 1/3 c sugar, 1 1/2 tsp. cornstarch and 1/4 cu water to precook fruit)
*Rhubarb and Strawberry or Peach, Plums, Blueberries are good fruit combinations as is sliced apples sprinkled with cinnamon or pears. Use 2 sliced Peaches + 1/2 pint Blueberries or 2 large sliced Apples or 2 large sliced Pears.
Put oven rack in middle position and preheat over to 375 degrees. Oil 8 inch square glass or ceramic baking dish or 9” round pan.
For Rhubarb-Strawberry: Stir together water, cornstarch and 1/3 c. sugar in a small saucepan. Stir in Rhubarb. Bring to a simmer, stirring constantly, then simmer stirring occasionally 3 minutes. Remove from heat and stir in Strawberries. For other fruit slice thinly. Mix in berries and spread evenly on bottom of cake pan.
In a small bowl, whisk together dry ingredients, including ground almonds and remaining 1/2 c sugar.
In a large bowl, whisk together eggs, oil and vanilla. Whisk in milk or yogurt until mixture is smooth. Stir in flour mixture until just combined. NOTE: if using milk, batter will be runny. If using yogurt, batter will be thicker. Adjust baking time accordingly 5 minutes either way.
Spread fruit evenly in baking pan and pour batter over it spreading evenly. Bake until a wooden pick inserted into the center of cake potion comes out clean, 25-30 minutes.
Cool in pan on a rack 5 minutes before serving.
Adapted from Gourmet, 4/07