Traveling with Simone has added a photo to the pool:
Great cake to put your summer fruit-crops to good use.
125 g butter or margarine (non-dairy)
125 g sugar
3 eggs
1 ½ Cups (200 g) flour
2 teaspoons baking powder
2 tablespoons milk or almond milk (non-dairy)
2 cups fresh fruit, peeled and diced, if necessary, such as peaches, plums, apples, pears. Drain excess juice from fruit
1 teaspoon vanilla
1 teaspoon almond extract (Not using almond milk)
½ cup ground nuts of your choice for topping.
Non stick spray and breadcrumbs for preparing the pan.
1.Preheat oven to 350 F. (180°C.)
2.Butter a 10 ½ cake pan (23cm), preferably one with a removable base, and sprinkle with the dried breadcrumbs.
3.Cream the butter and sugar together, add the eggs one at a time, beating well after each addition to incorporate the ingredients.
4.Sift in the flour and baking powder together and with a wooden spoon mix the dry ingredients into the creamed mixture with the milk and vanilla (and almond extract, if included), stirring only enough to incorporate.
6.Spoon half the batter into the tin and carefully spoon in the fresh fruit on top of the batter. Then spoon the second half of the batter over the fruit. Sprinkle nuts on top.
7.Bake in a pre-heated 350 F (180C) oven for 50 minutes or until a skewer inserted into the cake comes out clean.
8.Remove the cake from the oven and stand for 10 minutes before releasing the sides of the cake tin.
via Recipes to Share Pool http://ift.tt/2tCw2K4
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