Go Back

Apple, Peach or Plum Cake Cockaigne

Wednesday, October 14, 2015



This dessert is a snap to throw together, and a great use for those fruits that ripen oh-so-quickly!

1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 to 3 tablespoons cold unsalted butter
1 large egg
1/2 teaspoon vanilla
4 cups sliced and peeled apples, peaches, or plums
1 cup white or packed brown sugar
2 teaspoons ground cinnamon
3 tablespoons unsalted butter, melted 

Preheat oven to 425. Grease a 9" or 10" round cake pan.

Sift together flour, baking powder, sugar, and salt into a bowl.  Add butter.  Using a pastry blender or 2 forks, cut the butter into the dry ingredients until the mixture resembles coarse cornmeal.

In a measuring cup, beat together the egg and vanilla. Add enough milk to make 1/2 cup liquid. (If the fruit used is very juicy, reduce the liquid by at least 1 tablespoon.) Stir into the flour and butter to make a stiff dough. You may pat the dough into the greased pan with your floured palm, or spread it in part with a spoon and then distribute it evenly by pushing it with the slices of fruit when you add them.

Arrange the fruit in tight, overlapping rows on top of the dough.

Combine white or brown sugar, cinnamon, and melted butter and sprinkle over fruit.

Bake about 25 minutes, until tester comes out clean. Serve warm.


Go Back

Go Back


carrot fronds spelt creme jack peppers pesto Eggplant Squash lettuce baby bok choy pears Corn cantaloupe jam bread pudding scapes Farmers' Market steak kohlrabi eggs sandwiches tuscan pie scallions bacon cockaigne syrup arugula sauce Red Onion parmigiano vanilla wafers sour cream fondue anise cream cheese shallots egg noodles casserole jack cheese compote tomatoe vinaigrette almond milk sesame strawberries cucumber Tomatoes pecan crisp cauliflower habanero coeur bok choy Rice wine vinegar Poblano Chili almonds shitake capers Potato gazpacho roasted crepes chives fennel seeds melon sandwich tenderloin nectarine celery root currants bloody mary walnut oil egg shiitake hickory fritters pumpkin celebration dilly pepper mint beer pudding sweet potato conserve gruyere rhubarb radish caesar tomato corn pie okra Dressing verde Butternut chorizo sunchokes baguette Swiss Chard Chevre Spread tomato juice Kale bulgar wheat chili peppers sherry watercress poblano bean reggiano Cranberry Beans bell pepper chimmichurri chicken dinner salad tart Shitake Mushrooms beef strawberry cornmeal maple syrup onion Bread chimichurri vegetarian shrunken heads wheat flour yellow onion pancake dill Tomatillos stuffing imam Greens chipotle flank steak vegetable spring couscous cheese kirsch peach flank Salsa chili Apple meatballs polenta butter Jerusalem artichoke coriander bulgar paste cointreau chiles green pepper fritter wrap berry muffins Spinach potatoes Cider gratin wasabi bruschetta absinthe gouda kalamata mustard greens feta biscuits goat Cheese parmesan fraiche pork cilantro heavy whipping cream cream beets Salad mushrooms slaw tostadas celery hearts Side turnips leeks spiced winter squash white beans dijon chilies pecans chicken pork chop coconut milk beet Vegan barley radishes thai sausage frittata gin green beans hazelnuts ramps zucchini lemon grass gorgonzola carrots curry snow peas artichoke carrot top rouille yogurt plum Drinks fennel bulb sweet cake onions knots turnip asparagus prosciutto remoulade buckwheat pine nuts honey basil oats beet greens garlic Soup bbq maple Recipes bosc daisy swiss tortillas carrot tops sour tomato panzanella walnuts collins Leek buttermilk shelling anchovy plums mushroom fennel olives bayeldi celeriac chocolate autumn plum tomatoes brown sugar latkes blue cheese Beans pickled pasta coeur a la creme kluski apples strata cranberry pineapple peas blueberry