Moist Cake via Frozen Fruit Cubes
This small, one cup of flour, cake made in a spring form pan makes use of the squares of frozen fruit puree from our orchard. In the summer, our apricot trees produce a lot of fruit, and only so many of these small apricots can be eaten fresh. They are small so have a lot of skin relative to the pit, but this skin is not tough. Boiling apricot halves with no additions makes a simple puree that is then poured into large ice cube trays. After they are frozen they are stored in bags.
July will be here again soon and so I want to use last year’s apricots. Four larges cubes were substituted for a cup of milk/buttermilk in a standard spice cake. I made this cake by layering the batter with puree, but you could also cut the finished cake in half and add a middle layer of fruit puree.
- One stick butter, room temperature
- One half cup turbinado sugar
- 3 small, locally-grown eggs room temperature
- 1 T red chili powder
- 1 t. cinnamon
- 1/2 t. salt
- 1 cup pureed fruit, thawed
- 1/2 cup chopped pecans
Finishing the Cake
- 1/3 cup creme fraiche
- 4 T of powdered sugar
- More cubes of pureed fruit
- Pecans
Four apricot ice cubes
Mix batter items
Spread half batter in prepared spring-form pan, then add more fruit puree.
Cover with more purred fruit
Bake at 350 F for 30 minutes. Let cool.
Frost with creme fraiche, sugar mixture
Decorate, slice and serve