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Baking this buttery cake in a big, shallow tart pan ensures that the cake doesn't get soggy, even as the fruit slices remain juicy. For the best texture, make and serve it on the same day.

Elaine Johnson
This Story Originally Appeared On sunset.com


Credit: Eva Kolenko; Styling: Emma Star Jensen

Recipe Summary test

1 hr 25 mins
2 hrs 5 mins
Serves 10


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°. Whirl almonds in a food processor until finely ground. Add flour, baking powder, and salt and whirl to blend.

  • In a large bowl, beat butter, 1 cup granulated sugar, the vanilla, and almond extract with a mixer until creamy. Add eggs one at a time and beat until well blended, then beat in milk (batter will look curdled). Stir in flour mixture until smooth.

  • Butter bottom and sides of a 12- to 13-in. tart pan with a removable rim. Spread batter level in pan. Randomly arrange fruit slices on their wide sides about 1/2 in. apart on batter and press into place. Sprinkle all over with remaining 2 tbsp. granulated sugar.

  • Bake until a toothpick inserted into center of cake (not in fruit) comes out clean, 35 to 40 minutes. Let cool on a rack. Loosen cake from rim with a knife and remove rim. Sift a light coating of powdered sugar on top and cut into wedges.

  • *Toast almonds in a 350° oven until golden, 8 to 10 minutes. Let cool before grinding.

Nutrition Facts

382 calories; calories from fat 45%; protein 6.2g; fat 19g; saturated fat 9.6g; carbohydrates 48g; fiber 2.3g; sodium 273mg; cholesterol 80mg.