Fruit Topped Cake Recipes

FRUIT-TOPPED LEMON POUND CAKE

Steps:

• Heat oven to 350°F. Generously grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
• Spoon 1/3 cup lemon curd into small microwavable bowl. Microwave on High 10 to 15 seconds or just until softened. Measure 1 teaspoon into large bowl; reserve remaining lemon curd. In same large bowl, beat 1 cup granulated sugar, butter, lemon peel, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan.
• Bake 50 to 60 minutes, or until toothpick inserted in center crack comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• Meanwhile, in large bowl, mix strawberries, nectarines and 1/4 cup granulated sugar; set aside. Refrigerate, if desired.
• In small microwavable bowl, microwave lemon curd on High 10 to 15 seconds to soften; let cool 5 minutes. Place in large bowl. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold whipped cream mixture into lemon curd until thoroughly blended. Cover and refrigerate until serving.
• Cut cake into 24 slices. For each serving, place 1 slice of cake on dessert plate; spoon about 1/4 cup fruit and 2 heaping tablespoons topping over slice. Top with second slice of cake, 1/4 cup fruit and 2 heaping tablespoons topping.

FRUIT-TOPPED ALMOND CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake and cool as directed on box for 8- or 9-inch rounds.
• Place berries in medium bowl. In 1-quart saucepan, heat preserves and apple juice to boiling, stirring frequently. Pour over berries; toss berries until coated with preserves mixture. Let stand 5 minutes.
• Gently cut off any dome from top of cake, using serrated knife, to make top level. On serving plate, place cake, sliced side down. Arrange berries on cake; drizzle with syrup remaining in bowl. Sprinkle with sliced almonds. Store leftover cake covered in refrigerator.

FRUIT-TOPPED CAKE

Steps:

• Preheat oven to 375°F Grease a 9-inch round pan.
• Sift flour, baking powder and salt into a small bowl.
• In a medium saucepan, melt 6 tablespoons butter over low heat. Stir in 6 tablespoons sugar and let cool 10 minutes.
• Add egg to butter/sugar mix, stir well.
• Stir in flour mix, spread dough in pan with the back of a spoon.
• Arrange fruit slices in a circle filling in to the center, press lightly into the dough.
• Drizzle fruit with lemon juice and sprinkle with remaining 4 tablespoons sugar.
• Sprinkle with cinnamon and dot with remaining 2 tablespoons butter.
• Bake 25 to 30 minutes, or until fork inserted in center comes out clean.
• Cool on a wire rack and serve warm or at room temperature.

BERRY-TOPPED COFFEE CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and lemon zest. In another bowl, whisk together flours, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well (batter will be thick). Spread into prepared pan., For topping, mix sugar, flour and cinnamon; toss gently with berries. Distribute over batter to within 1 in. of sides. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack 10 minutes. Remove rim from pan. , Mix glaze ingredients. Drizzle over warm coffee cake.