Two Bowl Fruit-Topped Snack Cake

8 servings or 12 muffins

This simple stir-cake is my favorite go-to cake when I want something quick and delicious using seasonal fruit. I make it all year and constantly try different combinations of flour and fruit.

Using heirloom wheat or spelt flour gives the cake a delicately earthy, nutty flavor which is delicious with olive oil. You can also experiment with other whole-grain flour. All-purpose white flour just doesn’t have the texture or flavor for this rustic cake.

I like hazelnut or walnut flour with autumn/winter fruits and almond flour with spring/summer fruits. Any seasonal fruit can be used other than melons. See good fruit options below.

• For the best outcome, all ingredients should be at room temperature, including eggs and yogurt, before you begin. 

The spices listed are perfect for winter fruits. You can leave them out or experiment with other spices. Depending on my fruit and mood, I often use just vanilla or almond extract or extra lemon or orange zest. 

• Serve cake with a little sweetened crème fraîche or whipped cream.
• To get the benefits of whole wheat without the heaviness, try white whole wheat, which is a different wheat variety with a lighter flavor and texture than standard whole wheat and is fairly easy to find. I use King Arthur Organic White Whole Wheat.
  
• Get the kids involved! Have a variety of fruits available, and let them top the muffins with their fruit of choice for their creation.

Ingredients:

1 cup flour - I use heirloom wheat, spelt, or whole wheat flour
¾ cup almond or walnut flour
½ tsp. each cinnamon and cardamom
2 tsp. baking powder
¼ tsp. salt
¾ to 1 cup of organic sugar
Grated zest of 1 lemon or small orange
1/2 cup plain full-fat yogurt or kefir
3 large eggs
2 tsp. pure vanilla extract (or 1 tsp. of each almond and vanilla extract)
1 tsp orange flower water (optional)
½ cup olive oil or melted, unsalted butter
¾ cup coarsely chopped walnuts or hazelnuts, optional
*Muscovado or brown sugar (optional)
Sweetened crème fraîche to serve with cake (optional)
About 2 cups of fruit, see below

Bake the cake in either:

• A 9-inch cast-iron skillet, lightly buttered
• A 9-inch cake pan with a removable bottom 
• A 9-inch cake pan lined with parchment paper
• A standard 12-cup muffin tin with paper liners 

Instructions:

1. A 9-inch cast-iron skillet, lightly buttered
2. Sift the baking powder, spices, and salt well in a bowl large enough to fit all of the ingredients. 
3. Add the flour and nut flour and whisk until well blended.
4. In a medium bowl, put the sugar and lemon zest. Working with your fingertips, rub the zest into the sugar to release the lemon oil. Massage until the sugar is moist and aromatic.
5. Add the yogurt or kefir, olive oil or melted butter, eggs, vanilla, and orange flower water to the bowl and whisk vigorously until the mixture is very well blended. 
6. Whisk in half of the dry ingredients until smooth.
7. Now add the wet ingredients to the remaining flour, along with the optional chopped walnuts. With a spatula, stir and fold in the remaining flour until blended.

   • Depending on the flour you use and the size of your eggs, an additional two to four tablespoons of flour might be needed. If the batter looks “wet and shiny,” add several tablespoons of flour or until a smooth batter forms. 

8. Scrape the batter into the pan, smooth the top, and gently place the fruit on top of the batter in a pattern. If using the muffin tins, place fruit on top of each filled cup.

9. For the cake, bake for 35 to 45 minutes or until a toothpick inserted in the middle comes out clean. Transfer the cake to a rack and cool for ten to fifteen minutes.
10. Run a knife between the cake and the sides of the pan. 
11. Place a serving plate over the cake and flip.
12. Remove the parchment paper and place the cake plate on top. Flip the cake again so it is right side up. 
13. For the muffins, bake for 18-24 minutes, testing with a toothpick at 15 minutes. The toothpick should come out clean with no wet batter on it.