Harvest Brunch Cake
Ingredients
- 2 apples or 2 pears or 2 -3 cups fresh fruit ⓘ
- 1 cup butter, plus additional for sauteing ⓘ
- 1 lemon, juice of ⓘ
- 3 cups flour ⓘ
- 2 cups sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 1 egg ⓘ
- 1 cup milk, plus ⓘ
- 1 tablespoon milk ⓘ
- 1 teaspoon grated lemon, zest of ⓘ
- 1 cup apricot preserves ⓘ
- 2 teaspoons cinnamon ⓘ
Instructions
- Peel, core and slice apples and pears.
- Saute in butter for about 2 minutes perside, allowing 1 TBS butter for each apple and pear.
- Squeeze lemon juice evenly over sauteed slices, transfer to container and hold.
- Cintue to process until all fruit is sauteed and sprinkled with lemon juice.
- In a large bowl, sift 2 cups flour, 1 cup sugar and baking powder.
- With a pastry blender, blend in 1/2 cup butter to form a consistent mixture.
- Add egg and 1 cup milk.
- Blend to incorporate.
- Pour into a greased 9 by 13 inch baking dish.
- Layer fruit slices on top of batter.
- Heat lemon zest and apricot preserves in saucepan over moderate heat; whisk until melted.
- Drizzle over fruit.
- Mix 1 cup flour, 1 cup sugar, cinnamon, nutmeg and 1/2 cup butter until crumbly.
- Sprinkle even on top of fruit and preserves.
- Preheat oven to 400*F.
- Bake for 30 to 35 minutes.
- Cool slightly.
- Add powdered sugar to 1 TBS milk to make a glaze.
- Spread over warm coffee cake.
- Cut into squares and serve warm or cooled.
Nutrition & Diet Analysis (per serving)
997
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).