Making the most out of fresh, local, summer fruit is what this coffee cake is all about.You can make it with any fruit you have; starting in late May or June you can make it with rhubarb or mixed berries, then move to mid-summer and use fresh apricots or cherries, and by late summer you can use peaches, nectarines or plums. The possibilities are endless! If you want to dress it up, serve it with a dollop of whipped cream.
Directions
- In mixer bowl, cream sugar and butter until light and fluffy.
- Add eggs, sour cream and vanilla extract and mix until smooth.
- Add pancake mix, almond flour and lemon juice and stir to combine.
- Grease an 8” springform pan and place on baking sheet.
- Pour batter into pan and then arrange fruit on top in single layer.
- Combine sugar and cinnamon and sprinkle over cake.
- Bake at 350°F for 45-55 minutes, or until toothpick inserted in centre comes out clean.
- Let cool completely and then unmold and dust with icing sugar.
Ingredients
- 2/3 cup sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1/4 cup Farm Boy™ 14% Sour Cream (500 mL)
- 1 tsp vanilla extract
- 1 cup pancake mix
- 5 tbsp Farm Boy™ Almond Flour (454 g)
- Juice of 1 lemon
- 2 1/4 cups assorted fruit mixed berries, peaches, nectarines, plums or apricot slices
- 2 tbsp sugar
- 1/2 tsp cinnamon
- icing sugar for dusting
