When I’d first heard about the wonderfully casual baking group called #baketogether that cookbook author Abby Dodge had started, I simply knew I had to be a part of it. Here’s how this super fun and laid back baking group works in case you want to join in on the fun too.
First, Abby selects the recipe and posts it on her blog. Then she so kindly encourages the participating bakers to play with it and make it our own. Abby also allows us to add the recipe in it’s entirety to our blog, whether we’ve changed it up or not. Sa-weet! This is so unlike other groups I’ve been involved with and I find very fun and refreshing. After all, what good is a recipe blog if you’re unable to post the actual recipe? I do believe that #baketogether is my kind of group!
So then, here is my take on the original Summer Fruit Cake ~ Your Way . As soon as I saw the recipe, I knew exactly what I was going to do to make it my own, and I don’t mind telling you ~ It was luscious!!!
-Preheat your oven to 350 degrees. Making sure your oven rack is positioned in the middle.
-Lightly butter the bottom and sides of a 9×2 inch round cake pan. Lightly flour the sides and line the bottom with parchment paper.
– In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended.
– In another large bowl, beat the butter, and the sugar with an electric mixer fitted with the paddle attachment. Blend on medium high speed approximately 3 minutes.
– Add the eggs, one at a time, beating on medium speed until just blended.
– Add the lemon zest , vanilla and lemon juice and blend to combine.
– Using a rubber spatula, fold the dry ingredients and the sour cream alternately into the butter mixture, beginning and ending with the dry ingredients.
– Fold in the chopped lavender.
– Add the batter into your prepared pan and spread it evenly.
– Bake for 15 minutes.
– After you put the cake in the oven, make the topping.
– Combine the raspberries, sugar, lemon zest and flour into a small bowl.
– Using a fork, carefully mix the ingredients together to evenly coat the fruit and lightly crush the berries.
– Add the blueberries to the mix and gently shake to coat with the sugar and flour mixture. Do not stir at this point because you don’t want to break apart your blueberries and turn your fruit mixture totally blue in color.
– After baking 15 minutes, remove your cake from the oven and scatter the fruit mixture evenly over the top of the cake.
– Sprinkle the additional sugar evenly over the entire surface of the cake.
– Return your cake to the oven and continue baking and additional 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
– Transfer your cake to a rack and cool 15 minutes.
– Run a knife around the inside edge of the pan to loosen the cake.
– Using a plate, place it on top of the cake and quickly and carefully turn your cake upside down.
*At this point, my son was standing next to me in the kitchen when I flipped the cake over and we both almost got knocked back with the wonderfully buttery and fruity aroma that wafted up at us! *swoon*
– Remove the parchment circle.
– Using your serving plate, place it on top of the cake and quickly and carefully turn your cake upside down once again to get make the fruit topping side your presentation side.
– Serve warm or at room temperature.
– Sit back and relax with this wonderfully light tasting and flavorful cake.
– Savor each and every bite.
IF (big if) you have any leftovers, you can store this cake in plastic wrap on the counter for up to 5 days.
Thank you Abby for starting this wonderful #baketogether group. I’m excited to be a part of this terrific group of bakers and work from your wonderfully inspiring recipes!
A special wink and a nod goes out to Barb. I always enjoy our conversations on twitter!
Hi! I’m Renée! Thanks so much for visiting me here in my Kudos Kitchen, where I like to inspire you with delicious family-friendly dishes which are easy to prepare as well as being a feast for your eyes, and your taste buds!