melissa-dallas
Well-known member
Right-Side-Up Cake with Summer Fruit Topping
PG tested
This moist almondy cake is made entirely in the food processor. Dense but tender-crumbed, it is a great carrier for seasonal fruit: berries, cherries, sliced peaches, quartered plums or apricots. Corn flour is sold at Market District and Whole Foods. Note: Grits or polenta are too coarse for this recipe; however either may be whirled at high speed in a blender, not food processor, for 3 or 4 minutes and made finer. That is what I did with good results.
8- or 9-inch cake or a 5-by-8-inch loaf size, or may be baked in individual ramekins
For the batter
3 1/2 ounces almond paste ( 1/2 half package of Odense, or at Pennsylvania Macaroni portioned in various amounts)
2/3 cup organic sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
3 eggs at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sour cream or yogurt
2/3 cup corn flour
2/3 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar for dusting
For the fruit
1 1/2 cups fruit
2 tablespoons organic sugar
Confectioners' sugar for dusting.
Preheat the oven to 375 degrees. Butter and flour your baking pan or dish. If using a pan without a removeable bottom, line the bottom with a round of parchment paper.
Pulse the almond paste with the sugar in a food processor until evenly combined. Add the butter and pulse until well amalgamated. With the machine running, add the eggs 1 at a time until well blended. Scrape down the sides, then add the flavorings and sour cream and blend until smooth.
Pour the batter into the prepared pan and smooth it out. Pile the fruit over the top. Bake in the center of the oven until lightly browned and springy when pressed with a fingertip, about 1 hour or slightly longer. Let stand for 10 minutes; then remove from the pan. Dust with confectioners' sugar. Let cool to room temperature before slicing.
Servings: 8 to 10.
"Seasonal Fruit Desserts" by Deborah Madison (Broadway, 2010)
PG tested
This moist almondy cake is made entirely in the food processor. Dense but tender-crumbed, it is a great carrier for seasonal fruit: berries, cherries, sliced peaches, quartered plums or apricots. Corn flour is sold at Market District and Whole Foods. Note: Grits or polenta are too coarse for this recipe; however either may be whirled at high speed in a blender, not food processor, for 3 or 4 minutes and made finer. That is what I did with good results.
8- or 9-inch cake or a 5-by-8-inch loaf size, or may be baked in individual ramekins
For the batter
3 1/2 ounces almond paste ( 1/2 half package of Odense, or at Pennsylvania Macaroni portioned in various amounts)
2/3 cup organic sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
3 eggs at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sour cream or yogurt
2/3 cup corn flour
2/3 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar for dusting
For the fruit
1 1/2 cups fruit
2 tablespoons organic sugar
Confectioners' sugar for dusting.
Preheat the oven to 375 degrees. Butter and flour your baking pan or dish. If using a pan without a removeable bottom, line the bottom with a round of parchment paper.
Pulse the almond paste with the sugar in a food processor until evenly combined. Add the butter and pulse until well amalgamated. With the machine running, add the eggs 1 at a time until well blended. Scrape down the sides, then add the flavorings and sour cream and blend until smooth.
Pour the batter into the prepared pan and smooth it out. Pile the fruit over the top. Bake in the center of the oven until lightly browned and springy when pressed with a fingertip, about 1 hour or slightly longer. Let stand for 10 minutes; then remove from the pan. Dust with confectioners' sugar. Let cool to room temperature before slicing.
Servings: 8 to 10.
"Seasonal Fruit Desserts" by Deborah Madison (Broadway, 2010)