This whole wheat cake is adapted from a recipe for Cherry Streusel Cake, but is sweetened with agave nectar and filled with a fruit pie filling. No special tools are needed to make this cake, You can mix it by hand and, if you do not have a small, 7 inch springform pan, you could use a 7 or 8 inch pie pan. This is a great vacation house cake.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 4 servings, 1 cake
Ingredients:
- 1 1/2 c. fruit and liquid
- Lemon zest
- 1 T. agave nectar or to taste
- 1 T. cornstarch
- 2 c. whole wheat pastry flour
- 1/2 c. butter
- 1/8 tsp. salt
- 1/4 c. agave nectar
- 1 egg
- 1/4 tsp. baking powder
Preparation:
Notes: You may choose to substitute one can of sugar-free pie filling instead of starting with fresh fruit. Depending on the sweetness of the fruit, you may add more or less agave nectar.
Make the Fruit Filling
Peel and cut up enough fruit to make about 1 1/2 cups. Suggested fruits are peaches, plums, nectarines, cherries or apricots.
Drain the fruit liquid into a pan (add water to at least one half cup liquid), add about one tablespoon agave nectar and lemon zest and heat to a boil. Add the fruit, bring back to a boil and cook for 2 minutes.
Mix one tablespoon of cornstarch with about two tablespoons tap water in a bowl and pour a thin stream into the hot fruit mixture, stirring constantly. Return to a boil and cook for one minute. Remove from heat and cool slightly.
Make the whole wheat cake dough
Mix the dry ingredients together in a bowl. Start to cut in the butter, as for pie dough, but stop when butter is still in large chunks.
Mix 1/4 cup agave nectar and egg in a separate bowl, then add to the flour mixture. Mix and knead until combined and no chunks of butter remain.
Divide dough into two pieces, about 1/3 and 2/3. Place the larger piece in the bottom of a buttered, 7-inch springform pan and form a crust and sides at least an inch high by flattening the dough with your fingers.
Fill the crust with the fruit. Do not fill it above the sides of the crust. You may have a little filling left over.
Pull pieces off the remaining dough to dot the top of the cake with ("Zupfen"). Continue until dough is used up.
Bake 350°F for 30 - 40 minutes. Cool.
Serve with whipped cream or ice cream, if possible.
