The cake in this easy, rustic treat is packed with whole grain goodness and is not too sweet. It’s the seasonal fruit glistening on top that gives this dessert such visual appeal.
Choose a single favorite fruit or a colorful combination. When peach and blueberry season is over, make it with cranberries paired with apples or pears. This is a nice dessert for a homey meal. It’s also lovely served warm for breakfast or as part of a special brunch.
Fresh golden plums were the choice of dessert chef Louis in Toronto.
Beautiful and yummy!
- ½ cup butter
- 1 cup brown sugar, packed
- 3 cups pitted and sliced fruit*
- 2 eggs
- 2 teaspoons pure vanilla extract
- ½ cup oat flour**
- ½ cup cornmeal
- 1 cup whole wheat pastry flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅔ cup milk
- *Try apricots, plums, peaches, or pears or a full pint of blueberries or raspberries.
- **You can whirl ½ cup rolled oats in a blender or spice grinder to make the oat flour
- Melt ¼ cup of the butter in a 10-inch cast-iron skillet. Stir in ½ cup of the brown sugar, mixing well. Arrange your choice of fruit in the skillet and set it aside.
- Preheat the oven to 350°.
- With an electric mixer, cream together the remaining ¼ cup of butter and ½ cup of brown sugar.
- Add the eggs and vanilla and beat well. In a separate bowl, stir together the oat flour, cornmeal, whole wheat pastry flour, baking powder, cinnamon, nutmeg, and salt.
- Alternately mix the flour mixture and the milk into the egg mixture to form a uniform batter.
- Spoon the batter evenly over the fruit in the skillet.
- Bake for 40 to 45 minutes, until a knife inserted into the center of the cake comes out clean.
- Cool in the skillet on a rack for 5 to 10 minutes; then invert onto a serving plate.
- If any fruit sticks to the skillet, just pull it off and arrange it on the cake.
- This cake is best served warm from the oven, but it can also be served at room temperature.