I call this Mama E-Z Cake for good reason. It is one of the desserts I remember fondly from my childhood. My dear mother could whip this up very easily and we always enjoyed it, whatever the seasonal fruit. Please give it the name of your choice and I hope it can stir many family memories.
 | |
| |
| |
| |
| |
| |
| |
|
© JACQUES & COMPANY 2011
Makes 4 servings
1 cup flour, self-rising
1 cup sugar
1 cup yogurt, plain
3 large eggs
1 cup of your favorite fresh fruits (see note)
In a large mixing bowl combine with a whisk the flour, sugar, yogurt and eggs together. Grease a 9” “Pyrex” pie pan with one tablespoon of melted butter and dust with two tablespoons of sugar.
Pour the batter mixture into the pie pan. Arrange the fruit pieces evenly over the top, tapping the pie pan lightly on the counter to sink the fruit pieces halfway into the batter.
Bake in the center of a preheated oven at 350° for 35 minutes until golden brown, serve as is and /or with your favorite ice cream.
Note: Any seasonal and/or combination of fresh fruit can be used for this E-Z to do cake, such as Italian plums, raspberries and blueberries, strawberry and rhubarb, apples, pears, peaches, etc.
Wine suggestion: A late harvest Riesling.
