Dessert

Fresh Fruit Summer Cake (adapted from Smitten Kitchen's Strawberry cake) is for Dessert.

Fresh Fruit Summer Cake (adapted from Smitten Kitchen's Strawberry cake) takes 15 minutes to prepare.

Fresh Fruit Summer Cake (adapted from Smitten Kitchen's Strawberry cake) takes 70 minutes to cook.

Fresh Fruit Summer Cake (adapted from Smitten Kitchen's Strawberry cake) makes 8 servings.

The ingredients for Fresh Fruit Summer Cake (adapted from Smitten Kitchen's Strawberry cake) are:

1 1/2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
6 Tbs butter
1 c + 2 Tbs sugar
1 large egg
1/2 c skim milk
1 tsp vanilla extract
1 pound strawberries, hulled and halved or berries of your choice.

Here is how you make Fresh Fruit Summer Cake (adapted from Smitten Kitchen's Strawberry cake):

Preheat oven to 350?. Butter 9" deep dish pie pan. (Do not use standard 9" pan.) Whisk flour, B powder ans salt in small bowl. In larger bowl, beat butter and 1 c sugar* until fluffy. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually until just combined. Scrape batter into pie plate and smooth top. Arrange berries on top cut side down, overlapping if necessary (I have used less than the pound of fruit called for because I like to make a pattern, especially with mixed berries. It's good both ways.) Sprinkle remaining 2 Tbs over berries.Bake for 10 minutes at 350? and then reduce temperature to 325? and bake until golden brown and tester comes out crumb free (try to poke between berries), about 50-60 minutes. Let cool completely or serve still a bit warm with or without whipped cream.Serving Size: 8 piecesNumber of Servings: 8Recipe submitted by SparkPeople user FRIDAYL.

The nutritional information for Fresh Fruit Summer Cake (adapted from Smitten Kitchen's Strawberry cake) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 298.1

• Total Fat: 9.7 g
• Cholesterol: 53.3 mg
• Sodium: 264.3 mg
• Total Carbs: 50.0 g
• Dietary Fiber: 2.0 g
• Protein: 4.2 g