Wednesday, April 9, 2014

Perfectly Simple Fruit Cake or Bread




I was given this recipe years ago by a coworker who brought in this cake made with fresh peaches and I just fell in love with the simple flavors. I have changed it a little over the years and find it is the perfect basic recipe that can be adapted in many different ways. Originally, the recipe called for cinnamon to be sprinkled on top of the cake instead of a crumb topping. While that version is delicious and simple, I have added a cinnamon crumb topping with a simple glaze for the apple version I made for this post. Either way, it is a wonderful moist cake that is perfect for any occasion. Try substituting all different types of fruit and use the crumb topping, or leave it off- it will be sure to please everyone! This can also be made into sweet bread using 2 bread pans and adding about 10-15 minutes to the baking time, checking regularly.

Makes 16-18 servings
Ingredients:
Cake:
  • 3 eggs, beaten well
  • 2 cups sugar (may use 1/2 brown sugar, 1/2 granulated sugar)
  • 1 cup oil
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1/2 baking powder
  • 1 tsp cinnamon (or may use apple pie spice if using apples)
  • 3/4 tsp salt
  • 3 cups flour
  • 3 cups fruit- peaches (sliced or chopped), apples (chopped), blueberries, pears, or variety of berries, etc
Crumb Topping (optional):
  • 1/3 flour
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon
  • pinch salt
  • 1/4 cup cold butter, cubed
Glaze: (optional)
  • 3/4 cup confectioner's sugar, sifted
  • 1/4 tsp vanilla
  • 2-4 Tbsp milk
Directions:
  • Preheat oven to 350 degrees F. and grease (2) 8x8 inch or (1)13x9 inch baking pan or (2) bread loaf pans.
  • Mix eggs, sugar, oil and vanilla together in a large bowl.
  • Sift the dry ingredients together in another bowl and add into the wet ingredients, combining well.
  • Stir in fruit.
  • If not using toppings, then pour batter into prepared pan(s) and sprinkle with cinnamon/sugar mixture (2 Tbsp sugar mixed with 1 1/2 -2 tsp cinnamon). Bake for about 45 minutes, checking after 35 minutes (if using loaf pans, bake for about 45-60 minutes but start checking at 40-45 minutes)- until toothpick inserted in middle comes out pretty well clean.
  • If making the crumb topping, combine the dry ingredients and then use a fork to cut in the butter until it resembles peas. Sprinkle over top of the batter waiting in the pans. (This can be made ahead before starting cake batter). Bake as instructed above.
  • After the cake is cooling on a wire rack, combine sifted confection's sugar and vanilla and milk, stirring until smooth. Start with the lesser amount of milk and gradually add more by tablespoons until the desired consistency is obtained. Pour over the cake/bread after it is cooled.

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