Julia'S Open Fruit Cake
A delightful open fruit cake featuring fresh or canned fruit, buttery crust, and a sweet brown sugar topping—perfect for casual gatherings or a cozy dessert.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Sift together the flour, baking powder, sugar, and salt.
- Cut the butter into the dry ingredients using a pastry blender or two knives until crumbly.
- Add the beaten egg and mix until the dough is combined.
- If the dough is too dry for spreading, add a little cold milk or orange juice as needed.
- Spread the dough on the bottom and sides of a 9-inch buttered pie plate.
- Peel peaches and cut into slices; if using plums, do not peel.
- Arrange the fruit over the dough in the pie plate.
- Sprinkle brown sugar over the top of the fruit and dot with small pieces of butter.
- Bake until the crust is golden brown and the fruit is soft, about 20 to 30 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and a touch of vanilla extract in the dough. If you're out of fresh fruit, canned peaches or frozen blueberries can be a great substitute. Adjust the sweetness by varying the brown sugar based on the fruit's ripeness. For a twist, add a sprinkle of cinnamon or nutmeg to the dough for added warmth.
Serving Suggestions
Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. This open fruit cake pairs beautifully with a cup of tea, making it a perfect dessert for afternoon gatherings. Consider serving alongside Granny'S Old Fashioned Tea Cakes for a delightful dessert spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This will help maintain the crust's texture while softening the fruit.
Nutrition & Diet Analysis (per serving)
Each serving of Julia'S Open Fruit Cake contains roughly 246 calories, with 3g protein, 52g carbohydrates, and 3g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 529mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of fruit in this recipe?
Absolutely! This recipe is very versatile. You can use any combination of fruits you prefer, such as apples, berries, or even citrus slices. Just be sure to adjust the amount of brown sugar based on the sweetness of the fruit you choose.
How can I make the crust more flavorful?
To enhance the flavor of the crust, consider adding a teaspoon of vanilla extract or a pinch of almond extract to the dough. You can also incorporate a bit of lemon zest for a refreshing twist.
Is this recipe suitable for special dietary needs?
This open fruit cake can be adjusted for various dietary preferences. To make it dairy-free, use a plant-based butter substitute and non-dairy milk. For gluten-free options, substitute the flour with a gluten-free blend that includes xanthan gum to maintain structure.
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).