Are you looking for a dessert that is all about the autumn season? I knwo that we are presently at the taileend of the autumb season as Christmas is just around the corner. i think this cake is the perfetc way to wave goodbye to the season.
Check out what our friends from Cook without Borders have to say about this recipe:
I gathered the ingredients: the usual flour, butter, eggs, sugar, baking powder, salt and vanilla, plus sour cream, almond extract, crumbled marzipan. Henry’s recipe called for superfine sugar, which I can never find in the supermarket, so I tried regular sugar, which worked just fine. The fruit gets tossed in sugar too; I used less than Henry suggests, as ripe figs are sweeter than nectarines.
This cake sounds wonderful!
FOR THE CAKE:
1 stick Kerrygold unsalted butter, softened, plus a little more for greasing the pan
2/3 cup Domino sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups Gold Medal flour
3/4 teaspoon baking powder
1/2 cup Daisy sour cream
4 ounces marzipan, crumbled into bits
1/8 teaspoon salt
FOR THE FRUIT TOPPING:
2/3 pounds ripe black mission figs, sliced in half
2 not-quite-ripe medium plums, pit removed and sliced into wedges
1/2 pint blackberries
2 tablespoons sugar
Powdered sugar for dusting the cake
Heat the oven to 375. Cut an 8-inch circle from kitchen parchment, grease an 8-inch springform pan, and lay the parchment on the buttered bottom. Put all the cake ingredients into the bowl of a food processor, and process until very smooth. Pour and scrape the batter into the prepared pan.
Place the fruit and sugar in a large bowl and toss gently to combine. Arrange the fruit on top of the batter; it’s okay if it’s messy. Put the cake on a rack in the middle of the oven, and place a foil-lined baking sheet on a rack below that, to catch any juices that overflow. Bake 1 hour 30 minutes to 1 hour 45 minutes, until a wooden skewer inserted in the center comes out sort of clean. It’s a little tricky to tell when it’s done; you want to make sure that there’s nothing too creamy clinging to the skewer.
Let the cake cool completely in the pan, then release the spring on the side and gently remove the ring. Set the cake on a serving plate and sprinkle lightly with powdered sugar.
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Quick Tip: Serve with whipped cream or ice cream.
Thanks again to Cooks Without Borders for this amazing recipe.