in the kitchen with: lena corwin’s fresh fruit cake

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This favorite recipe of mine comes from a family friend, Jane Newman. I often make it for brunch with friends and everyone loves it (All it requires is a cup of tea or coffee)! The recipe can be made with many different combination of summer fruit, like peaches, nectarines, plums, and berries- it’s also great with pears in the Fall. We did some annual blackberry picking near our family’s Northern California cabin (where these pictures were taken) and bought nectarines at a farm stand. I always try to use local and season fruit (but if you find these ingredients at the grocery store, that’s ok too!). I hope you’ll enjoy this cake as much as we do- Happy Baking! –Lena Corwin

*click here to download lena’s d*s desktop wallpaper designs for september!*

CLICK HERE for the full recipe after the jump!

FRESH FRUIT CAKE

This favorite recipe of mine comes from a family friend, Jane Newman. I often make it for brunch with friends and everyone loves it. It requires a cup of tea or coffee! I took these photos on a recent vacation with family at our cabin in Northern California. The recipe can be made with many different combination of summer fruit, like peaches, nectarines, plums, and berries. It’s also great with pears in the Fall. We did some annual blackberry picking near our cabin and bought nectarines at a farm stand. I always try to use local and season fruit (but if you find these ingredients at the grocery store, that’s ok too!). I improvised with a skillet for a baking pan, instead of a regular 8″ pan.

Ingredients:

1/4 cup (1/2 stick) butter
grated zest of one lemon
1 cup flour
2 eggs
3/4 cup sugar
1 tablespoon brown sugar
1 teaspoon vanilla
1 pinch salt
1 1/2 teaspoon baking powder
2 cups diced fruit
1/4 teaspoon cinnamon

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Preheat oven to 350 degrees

Cream the butter and the sugar (I do this by hand using two forks). Add the grated lemon zest. Add the eggs, and vanilla, stirring each to combine. In a separate bowl combine the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir to combine. Pour the batter into a greased 8″ pan. Top with the fruit. Combine the brown sugar and cinnamon, and sprinkle the mixture on top of the fruit. Bake for 30 minutes, or until the top is browned.

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  1. Kimble says:

    I’ve made this 4-5 times and it is always fun to try with different fruits. I’m bringing it to a holiday party tonight and when I told people that I was bringing fruit cake they laughed…I think they’ll be pleasantly surprised!

    I’ve found that it takes more like 40 minutes to bake.

  2. Zlatina says:

    Hey, I made this delicious cake and it is WONDERFUL ! thank you so much for the recepie.

  3. I am a freshman at the University of Texas at Austin and am spending the weekend with my grandparents in Georgetown, tx. I’m making this cake for dessert tonight and it just went in the oven! My grandpa is so excited and we all can’t wait to dig in! It’s going to be scrumptious.

  4. Sham says:

    Made this last friday with strawberries and blackberries and it came out heavenly.. finished it off with cups of tea!

  5. Lauren says:

    Here’s the deal: this cake is so absurdly scrummy, you will find yourself making it multiple times in one week.

    Watch out swimsuit season. I’m bypassing muffin tops for a fresh fruit cake top… and I don’t regret it. Yum!

  6. Alexandra says:

    Update: I have now made this cake a bunch of times and it is a classic. Your guest will oh and ah and you will feel like a master pastry chef. It does matter what fruit you put in it for sure. The combination or sweet and tart makes it more sophisticated. Adding milder fruits such as strawberries makes it more of a kids party cake.
    Whatever you do, don’t call it a fruit cake though, they will think it is a Christmas cake.

  7. Lisbie says:

    this is calling to me, but do I serve it warm out of the oven, or do I cool in the pan and slice?

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