Tree Ripened Fruit Cake
~2 Cups of fruit per cake – here I used 2 apples on one and 5 nectarines on another
Basic yellow cake batter, or the batter for fruit cobbler
Butter to grease the pan and ~2 Tablespoons to drizzle on top
Apricot preserves if you are making an apple cake
Butter a medium sized cake pan and mix a batter together. If you need a batter recipe, see my cobbler recipe for a super easy batter. A yellow cake or butter cake batter would be great too.
Peel apples, core and halve them. (Nectarines don’t have to be peeled.) If using apples or pears, score the outer side with long knife cuts, but don’t go all the way through. Put the batter in the pan and lay the fruit nicely into the top of it.
*Only in the case of apples, thin about 2 Tablespoons of apricot preserves with water and spread this over the apple halves. This can be done before or after baking. (I tried it both ways.)
Mix about 1/4 cup of sugar with lemon zest and / or cinnamon, and sprinkle this over the top, definitely just optional if you used the apricot preserves on apple but I actually like all the flavors mingling together. Melt the butter and drizzle over the top.
Bake for about 45 minutes at 375F or 160C. Serve with fresh whipped cream, vanilla ice cream or a slice of cheddar.