Something about the way this dish looks, tastes, and smells as it’s baking makes me dream about being at a picnic the French countryside. I learned this recipe at my first-ever cooking class in NYC and was surprised and happy with how easy this is. We used strawberries for this, but lots of fruits could work in here (blueberries, cherries, and raspberries are all available at the NYC Farmers Market the month of July and I think would work great!) We ate this with Greek Yogurt, which was DELISH! Whipped cream or vanilla ice cream would also work nicely. Report back what you made!
(Yields 8 servings)
2 POUNDS OF STRAWBERRIES, OR CHERRIES (pitted), OR BLUEBERRIES, OR RASPBERRIES. Can also be made with PEACHES, RIPE PEARS, APRICOTS, OR APPLES, but see note below before charging ahead!
¾ CUP ALL PURPOSE FLOUR
¾ CUP OF SUGAR
8 FLUID OUNES OF HEAVY CREAM
2 TEASPOONS VANILLA EXTRACT
- Heat oven to 400 degrees F.
- Butter & flour a baking dish.
- Place most of the fruit in the baking dish and set aside.
- In a small bowl, combine the eggs, cream, and vanilla. Whisk until well blended. Set aside.
- In a separate, larger bowl combine sugar and flour, and make a well in the center of the mixture.
- Whisk in the egg mixture into the flour to form a smooth batter. Let rest for 15 to 20 minutes.
- FYI: Resting the flour helps to make the cake soft/tender and not chewy!
- Pour the batter over the fruit and then add remaining fruit on the top of the batter.
- Bake until the batter has just set and the surface is a light golden color, 25-30 minutes.
- Optional: Just before serving, sprinkle with confectioners’ sugar.
- Serve warm or at room temperature.
FOR PEACHES, RIPE PEARS, APRICOTS, OR APPLES: Pit and core the fruit be and cut into ¼ inch slices. If you’re using APPLES or PEARS, first sauté them in 3 Tablespoons of butter over medium heat, until slightly browned (7-10 mins). Sprinkle with 2 Tablespoons of sugar and sauté them 3 minutes longer. The ICE recipe says to flambé the apples in ¼ cup Calvados or the pears in ¼ cup Poire William, but that seems like a lot of work to me. I say, keep it simple. It will still be delicious.