BFF – Best Friends Forever! Fresh fruit of the season combined with a simple cake recipe that goes a long way, because adaptable to your needs. If you have guests, you can just up the recipe to 250 g each or downsize to 150 g each ingredient.
Preheat your oven to 200° (325° F)
200 g butter / margarine (1 cup = 250 g)
200 g sugar, white refined or cane sugar
2 – 3 eggs
Schnapps or vanilla or butternut aroma (a dash)
200 g flour
2 tsps. baking powder / soda
about 2 cups / 500 g fresh fruit: apples, rhubarb, red currants, plums (or mix!)
nuts for topping if you like
lots of cinnamon on top of the apples or quinces or plums or pears
a bit of extra sugar for sour berries
Whip the butter and sugar till creamy, add in eggs one by one and beat till frothy. Add in the flavoring / aroma and beat some more, till the sugar is dissolved.
Put in the flour with the baking soda and stir in carefully. Add nuts and / or raisins if desired.
Spoon the batter into a cake form (mine is 26 cm) lined with baking paper at the bottom. Spread evenly. Top on the fruit and press into the batter delicately. The fruit will sink in while baking. Bake approx. 35 min. on the 2nd bottom-most rack or until a toothpick inserted will come out clean again.
The above photo shows my currants while ripening from green to a brilliant red as of end of July, as well as plums, pears, and gooseberries. Yes, I am busy. But then again, straight from Mother Nature’s abundance into my mouth, yumyum! Enjoy!