Bake It Your Way Tip
Apricots, cherries, nectarines, peaches, and plums will work for any of these stone fruit recipes, and blackberries, blueberries, raspberries, and strawberries will work for the berry recipes. You can also use a combo of any stone fruits or any berries as long as you have the total amount of fruit called for in the recipes.
Any-Fruit Cakes
APRICOT CAKE
Makes 1 (9-inch) cake
Featuring chunky chopped and soft sliced stone fruit, this rich and buttery cake is loaded with fresh flavor. A simple glaze is the perfect finishing touch.
1½ cups (260 grams) chopped peeled fresh apricot or other stone fruit
2 tablespoons (16 grams) all-purpose flour
Butter Cake Batter (recipe follows)
1 cup (175 grams) thinly sliced peeled fresh apricot or other stone fruit
Vanilla Glaze (recipe follows)
1. Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
2. In a medium bowl, toss together chopped fruit and flour; fold into Butter Cake Batter. Spread into prepared pan. Arrange sliced fruit on top of batter.
Bake until golden brown and a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 15 minutes, covering with foil during final 15 minutes
