Ingredients
The following ingredients have 9 Servings
- 1/4 cup (50g) granulated sugar
- 1 to 3 tablespoons (7g to 21g) cornstarch
- pinch of salt
- pinch of nutmeg or cinnamon optional
- 4 to 6 cups (680g to 1021g) fresh or frozen fruit*
- 1 to 3 tablespoons (14g to 43g) lemon juice less for tart fruit more for sweeter fruit
- 1 large egg at room temperature
- 3/4 cup (149g) granulated sugar
- 6 tablespoons (85g) butter melted
- 1/2 cup (113g) milk at room temperature
- 1 tablespoon King Arthur Pure Vanilla Extract
- 1/8 teaspoon almond extract
- 2 cups (227g) King Arthur Unbleached Self-Rising Flour
Instruction
- Preheat the oven to 375°F with a rack in the upper half/top third. Grease a 9" x 9" x 2" baking pan or a 2-quart baking dish., To make the filling: Whisk together the sugar, cornstarch, salt, and spice., Toss with the fruit and lemon juice. Set aside while making the topping., To make the topping: Whisk together egg and sugar until well blended., Stir in the melted butter, milk, and vanilla., Add the flour, stirring until well combined., To assemble: Spoon the fruit mixture (including any syrup that may have accumulated) into the pan. Spread the topping over the fruit., Bake until the cake is golden brown and the filling is bubbling around the edges, 35 to 40 minutes. Remove from the oven and serve warm, with whipped cream or ice cream., Storage instructions: Cover and refrigerate any leftovers. Reheat in a warm 300°F oven for 10 to 20 minutes.
