Speaking from the expertise of a mom of two, it is literally impossible to buy and eat the right amount of fruit each week. Without fail, there is either too much and you face perishing goodness or you become susceptible to the plague of last man standing. The plague of last man standing is when there are only 3 or so strawberries left, a ragtag handful of blueberries, or a lonely apple adrift in a fruit bowl and the social constructs of a 7 year-old deem the perfectly okay fruit to be inedible. Speaking as a single mom of two, nothing goes to waste in my house. Speaking as a stubborn mom of two, I'm always looking to outmaneuver my kids. The result- a motley, insanely delicious, and clever Bottom of the Fruit Bowl Snack Cake.
In a 9-inch cake pan or springform pan
4 tablespoons butter, melted
4 tablespoons granulated sugar
Any mix of leftover fruit you have, about 2 cups or enough to line the bottom of the pan
In a large bowl or bowl of a standing mixer
5 tablespoons (65g) butter, room temperature
2 tablespoons vegetable oil
1 1/4 cup (297g) granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon salt
3 teaspoons baking powder
Zest of a small lemon
2 cups (240g) all-purpose flour
2 tablespoons (20g) dry milk powder, optional
In a measuring cup
3/4 cup (170g) whole milk
Preheat your oven to 375 degrees Fahrenheit. If you have the option of convection, preheat to 350 degrees. Spray a cake pan or springform pan with non-stick spray and if you have parchment paper, line the bottom.
Evenly spread the melted butter and granulated sugar throughout the bottom of a springform pan. Arrange the fruit on the bottom of the pan in the pattern you'd like on the top of the cake.
In the large bowl, beat the butter, sugar, and oil until lightly and fluff- about 2-3 minutes.
To the beaten butter and sugar, add the bowl of eggs, extracts, salt, baking powder, and lemon zest. Beat until thoroughly combined, scrape down the sides of the bowl, and mix one more time.
Stir in half of the flour and dry milk powder into the batter and then add the milk. Stir in the remaining flour and dry milk powder until the batter is well-mixed.
Gently dollop the batter over the fruit. Evenly spread the top with your spatula.
Bake until the cake is fully set and a cake tester or skewer comes out clean- about 35-45 minutes. Remove from the oven and cool in the pan for about 10 minutes.
Run a thin knife around the sides of the cake pan or springform. Place your serving platter on top of the pan and flip over the cake pan. Let cool completely.