Unless I did something very wrong, calling this a cake is a bit of a stretch. In fact, it’s very similar to a cobbler recipe I’ve made, which used the same technique of pouring batter over melted butter, topping that with the fruit, and baking. It seems an odd method to me; why not mix the butter with the rest of the batter?
Maybe leaving the butter separate contributes to the “flip-over” aspect of this “cake”, which can also turn it into a cobbler with the dough on top of the fruit. It’s perfectly edible – sugary, fruity, and buttery – but I have to admit that I like my bready parts to be more substantial. On the other hand, a scoop of Greek yogurt made this a good excuse to eat dessert for breakfast.
Becky chose this fruity cake/cobbler/pudding for Tuesdays with Dorie, and she has the recipe posted. I substituted cherries for the plums and increased the salt.
One year ago: Tarte Fine
Two years ago: Cottage Cheese Pufflets
Three years ago: Creme Brulee (comparison of 2 recipes, in which Dorie’s won)
Looks divine!
Mine did have a cake layer completely covering the top, but it was pretty skinny. I wasn’t sure about this when I was making it but it tastes great! I’d like this with cherries.
I bet that cherries were dlicious in this. And I’m always a fan of dessert for breakfast!