Sep 16
2009

Naptime Cake, aka Quick and Easy Fruit and Almond Cake

in Uncategorized

I recently put a call out on Twitter asking for some quick and easy dessert ideas.  Within five minutes I had about 20 responses giving a wide variety of wonderful ideas.  One of them was my uncle who suggested ice cream with fresh grilled Utah peaches–nothing like family to taunt you with things you don’t have access to!  I actually considered using that idea however, because I happened to have several beautiful ripe peaches from our farmer’s market. 

But then a response came in from Kelsey of @TheNaptimeChef that caught my attention: Rhubarb Almond Cake that was easily customizable with whatever fruit you have on hand and could be made in under an hour (all in the span of naptime)!  I love the flavor of almond paired with fruit and I liked the sound of a quick cake, so I decided to give it a go.  The cake was truly simple to make. I just cut up my peaches into small chunks and spread them on the bottom of my prepared cake pan.

Then I mixed up all the other ingredients and spread the batter over the top of the fruit. 

An extra sprinkling of sugar is the last step before the cake goes into the oven for 40 minutes.  The cake was everything Kelsey promised it would be–quick, easy, and delicious!  And yes, I did make it while the girls were taking a nap.

I just made the cake a second time using frozen berries, this time making a few adjustments (more fruit and added nutmeg). 

It was superb. When my mom sampled the cake she remarked that it reminded her of marzipan (no wonder I love it).  The cake is very moist, with a wonderful almond flavor.  Because of the sprinkling of sugar on top before it goes into the oven, the finished cake has a very slight sugary crust on top.  It is delicious eaten with ice cream, more fresh fruit, or just plain. 

The Fuji family will be eating this cake often in the future.  Not only is it delicious, but I love that you can use whatever fruit happens to be in season.


Fruit and Almond Cake

Adapted from The Naptime Chef

1 1/2 cups fresh fruit chopped into chunks (if using frozen fruit, use the fruit frozen, do not defrost it first, otherwise the fruit gets mushy)
1 cup sugar, plus more for sprinkling
1 cup all-purpose flour, sifted
1/2 tsp. nutmeg
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
2 eggs
1 tsp. pure almond extract

1. Preheat oven to 350 degrees Fahrenheit. 

2. Grease and flour a 9-inch cake pan. Scatter fruit evenly on the bottom of the pan and set aside.

3. Mix remainder of the ingredients together in a large bowl until fully combined.

4. Spread batter over fruit in cake pan and sprinkle sugar lightly over the top.

5. Bake for 40 to 45 minutes or until cake tester comes out clean.

* The Mac Attack Roundup is now up over at Life’s a feast!  Go and see the amazing work that all of my Mac Sistah’s did!

* Liz, I do not have an email address for you! Will you email me your snail mail address so I can get your prize in the mail to you? (There’s an email button at the top of the page underneath my header.)  Thanks!

Coming Friday: The Washoku Warriors strike again!

{ 15 comments… read them below or add one }



Mary September 16, 2009 at 6:56 pm

Both these cakes are beautiful and they are certainly easy to make. Thanks.

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Nutmeg Nanny September 16, 2009 at 7:27 pm

This looks amazing! I love easy it is too:)

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Angie Food Muse September 16, 2009 at 7:34 pm

Those look great! Can't wait to try them.

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K and S September 16, 2009 at 9:39 pm

great recipe :)

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Anonymous September 17, 2009 at 2:40 am

Can't wait to try this cake ;every time I see nutmeg my mouth gets watery (german parents ,i'm french).Thanks Y.S

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Amanda September 17, 2009 at 5:46 am

Looks totally delicious! It reminds me of the Sour Cherry Almond Cake I made this summer. Gotta love cakes that don't need frosting!

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Master Thin September 17, 2009 at 7:15 am

I love this!

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Gala September 17, 2009 at 8:08 am

Quick and easy it is! And I bet not too badly tasting as well… :)

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LollyChops September 17, 2009 at 10:42 am

How cool! I made an iron skillet apple cake from Pioneer Woman last night (as a dessert to the Fuji PorkChops we had) that is really similar in assembly to this one! Totally funny.

I love anything to do with almonds and you mentioned that it was kinda like marzipan …which I adore… I am thinking this will be my next cake. Do you think I could cook it in an iron skillet like P Dub did too?

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Bob September 17, 2009 at 11:13 am

Looks awesome, I love a simple cake. Maybe I can whip it up the next time my girlfriend takes a nap. Heh.

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Kelsey B. September 17, 2009 at 2:05 pm

I am so glad people love this recipe. The photos are so lovely, Fuji Mama, great post! :)

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Barbara Bakes September 18, 2009 at 6:45 pm

This sounds perfect – I'll take mine with a scoop of vanilla!

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Kathy September 18, 2009 at 7:22 pm

Just out of curiousity, how big was the piece of salmon and how much did it cost?

P.S I love misozuke with any type of fish!

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Jane September 20, 2009 at 6:53 am

Simple, delicious, beautiful–love this quick recipe! Very nice.

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sangeeta khanna December 18, 2011 at 10:46 pm

This cake looks like just the right thing to bake in a hurry when you want great results too.
I would like it warm for sure.

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