All I bake are things that require fruit. Maybe you’ve already tried this, but you should give Deb’s “boy bait” recipe from Smitten Kitchen a go. I mean, yes, it has two sticks of butter, but I quadrupled the fruit (I used 16 oz. blueberries and about 3-4 apricots) and used two 9″ pans, and it was *amazing*. It completely satisfied every baked-fruit need I had, and I’ve probably made it four times since. Boy Bait With Tons of Extra Fruit. Make thee some, ya’ll.
Why fix what’s not broken ? Why change what you and all of your readers love ? Bring on the baked fruit ! Another winner here for sure. Funny thing, when I first saw the top photo, I thought it was a big cookie ! :)
Just baked this cake for dessert tonight! I don’t have much experience baking, so this was a great recipe to start with. I didn’t have everything that I needed though; the closest cooking vessel I had was a pie dish, and I substituted soy milk and blueberries instead of whole milk and blackberries. It is true– there was some pizazz missing with the blueberries! It also cooked a bit too long which I guess is my own fault.
But even with that, I still thought it turned out pretty nicely! It was great with just a little bit of whipped cream. I’m in love with baked apples, and I’m look forward to even more baked fruit recipes!
I was wonderinf if a springform pan was necessary and if a bundt pan would suffice. Also, since there are all these nectarines, peaches and other fruits that are in abundance in the past couple of weeks, could these take the place of the apples or will they make the batter too wet??
Hello Martin! There would be problems with a bundt pan because of the small amount of batter. I would not recommend it. You could try this in a regular cake pan, the challenge will be removing it from the pan as the fruits are on top. I think the apple/blackberry combination is pretty unbeatable, but other fruits are worth a try. I am guessing that the cake will be a little wetter with stone fruit. Let me know if you try!
Hey Tim, just wanted to let you know that blueberries did work (I also followed Emily’s advice as raspberries were on sale this week, too.) And it turned out pretty well. I doubled the recipe and baked it in a 9×13 and the only problem I had was that the berries up against the side of the pan got scorched. My best attempt at photos: http://i28.tinypic.com/2cfpi4h.jpg http://i26.tinypic.com/ab6kg7.jpg
I baked at 375 for 55 min and it came out perfect. Thanks for the recipe!
I am LOVING your blog! And I totally hold you responsible for my wasting time on line when I should have been working. Though reading about food should never be considered a waste of time. Must cook everything ASAP!!!
Tim, I just found your website and had to make this recipe! It was absolutely delicious and turned out so beautifully. We have been having some fall weather here in NC lately, so the apples and the cinnamon smell throughout my apartment felt so seasonal and wonderful. Thank you so much for the recipe! I will definitely be making this and others again soon!
Delightful! Thanks for sharing this and well-timed for the farmer’s market. This complimented a recipe from Bon Appetit for the skirt steak and horseradish potato salad for a perfect midweek meal with friends! Oh and yes, a scoop of vanilla ice cream. :) Yummy!
I made this today for a Labor Day party, and it was a huge hit. Everyone thought it looked beautiful, with its haphazard apples and huge blackberries. Sometimes it’s hard not to tell people how easy these baked fruit cakes are – because they’re novel to most, you want them to keep thinking you’ve done something very special.
I followed the recipe to the letter and chucked my initial ideas about improvising including using a bundt pan and other fruits. The cake came out wonderfully- almost like the picture. I was a little too exuberant with the brown sugar topping – I added two more tablespoon but it was all fine as the edges had these caramelized edgest. Delicious!! Awesome recipe!!
Thanks so much for printing this recipe. I saw in the MSL magazine while waiting in an office, but only had time to jot down the title. Looks delicious and can’t wait to try it!
Jan in S. Florida, where we pretend it’s Autumn
I got to use my new ikea springform on this one! Did everything just as the recipe says, minus the granulated sugar. I DID however add some thick drizzle that I use from my pumpkin cookies and it was PHENOMENAL with the cake!
1.5 c powdered sugar, 1 tsp vanilla, 2 tbsp whole milk, 1/4 c melted butter. Stays together well in a double boiler while drizzling. Delightful! Thank you!
I’m just getting around to trying this mouthwatering-looking cake this coming week. (Yeah, that was an awkward sentence, wasn’t it?)
Can you tell me whether this cake could be made the day before serving? Or is it better to bake and serve it the same day? It would be a great help to me to be able to make this the day before; I’m preparing a “dessert buffet,” and I’ll be busy! Thanks, as always. These are more drool-worthy photos here, Tim. Keep up the excellent work!
Ex- I really hate to say this, but I can’t remember. I think it will be fine, especially if you make it the night before. I don’t remember there being any problems with the leftovers. Some of these older recipes are getting foggy…sorry!