Open Face Cake
Delight in this warm, buttery open-faced cake topped with fruity filling, perfect for a cozy dessert or teatime treat enjoyed by family and friends.
Ingredients
Instructions
- Work softened butter into the sifted all-purpose flour, baking powder, salt, and sugar until the mixture resembles coarse crumbs.
- Blend in the eggs until the dough is well combined.
- Grease a 9-inch square flat pan and press the batter into the pan, spreading it evenly and up the sides.
- Fill the pressed batter with your chosen fruit pie filling.
- Bake at 350°F for 40 minutes until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar, or add a teaspoon of vanilla extract. If you prefer a lighter texture, substitute half of the butter with applesauce. Make sure to let the cake cool slightly before adding the fruit pie filling to prevent it from melting. This cake pairs beautifully with a scoop of vanilla ice cream.
Serving Suggestions
Serve the open face cake warm or at room temperature. It makes a delightful dessert on its own but can also be enhanced with a dollop of whipped cream or a scoop of ice cream. For a fun twist, try pairing it with a slice of Fruit Cream Cheese Pie for a varied dessert platter.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or foil and keep it in the refrigerator for up to 3 days. For best results, reheat individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 10 minutes to restore its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Open Face Cake contains roughly 680 calories, with 5g protein, 48g carbohydrates, and 52g fat. It is an excellent source of calcium (26% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1046mg per serving (45% 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 frozen fruit pie filling for this recipe?
Yes, frozen fruit pie filling works well in this recipe. Just make sure to thaw and drain any excess liquid before adding it to the cake to avoid a soggy texture.
What other fruits can I use for the filling?
You can use a variety of fruits for the filling, such as cherries, blueberries, or peaches. Just ensure the filling is thick enough to hold its shape in the cake.
Is this recipe suitable for a vegetarian diet?
Yes, this recipe is suitable for vegetarian diets as it does not include any meat or fish. To make it vegan, you can replace the eggs with a flaxseed meal or applesauce and use a plant-based butter alternative.
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).