My mother would make this Marian Burros recipe frequently, using the fruit from our backyard trees ~ Apricots, nectarines, peaches, plums, pears, apples, berries ~ almost any fruit will do. It was always a family favorite, and is very simple to put together.
I'll post the original recipe, and then the changes I've recently made to make it a bit more diabetic friendly. It is not too sweet and the original version can be sucessfully frozen. My modified version bakes up a little differently; the fruit doesn't sink into the batter, so it's best eaten fresh.
Summer Torte by Marion Burros
1 stick butter, softened
I'll post the original recipe, and then the changes I've recently made to make it a bit more diabetic friendly. It is not too sweet and the original version can be sucessfully frozen. My modified version bakes up a little differently; the fruit doesn't sink into the batter, so it's best eaten fresh.
Summer Torte by Marion Burros
1 stick butter, softened
3/4 cup sugar
1 cup flour; sifted
1 teaspoon baking powder
2 eggs
1/4 teaspoon salt
1 cup flour; sifted
1 teaspoon baking powder
2 eggs
1/4 teaspoon salt
fruit of your choice; sliced into pieces
cinnamon sugar for topping
Preheat oven to 350 (F)
Cream butter and add sugar, add eggs one at a time and beat (it's okay if at this point the mixture looks curdled or separates, it will come creamy and smooth when you add the dry ingredients.)
In a separate bowl sift together flour, baking powder and salt. Blend this mixture into butter/egg mixture. Spoon spoon batter into (oil sprayed or oil brushed pan) 9 or 10 inch tart pan with removable bottom, or a springform pan work well. With flexible spatula spread batter to distribute evenly to edges. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit).
Bake for 30 to 45 min, until lightly golden and puffed.
To make it lower in carbs and more diabetic/cardio friendly:
Note: The appearance will be a little different with these alterations, the whole wheat pastry flour batter is more sturdy, and the fruit will not bake into the the cake as with the original white-flour recipe, but you can push the fruit into the batter before baking if you want.
Substitute 1/2 cup Splenda (you can also add some agave nectar if you like; about a generous tablespoon.)
Whole wheat flour (either whole wheat-white flour, or whole wheat pastry flour.)
1/2 cup egg substitute instead of the 2 eggs.
I used only 1 teaspoon of regular sugar mixed with 1/4 teaspoon ground cinnamon for the topping sprinkle.
Substitute 1/2 cup Splenda (you can also add some agave nectar if you like; about a generous tablespoon.)
Whole wheat flour (either whole wheat-white flour, or whole wheat pastry flour.)
1/2 cup egg substitute instead of the 2 eggs.
I used only 1 teaspoon of regular sugar mixed with 1/4 teaspoon ground cinnamon for the topping sprinkle.
