This is a beautiful cake that is nice for a special occasion or whenever you need a dessert that is a bit different and not covered in a sweet icing. It is a small cake, which means servings are small and pretty much guilt free!
I adore ginger, which means there is a lot and you could use a combination of fresh and ground if you run out of the fresh ginger or do not have fresh ginger. But remember fresh ginger has an aroma that ground ginger loses! The lower end of the measurement will provide a flavor of ginger but if you like a more prominent ginger flavor you should definitely add more! Serve with a side of whipped cream topped with cinnamon for an added burst of deliciousness! This is a rustic cake so do not be concern about placing the sliced fruit perfectly! Doesn’t it look delicious and beautiful!
I adapted this recipe from Fine Cooking Appetizers: 200 Recipes for Small Bites with Big Flavor.
Cake Dry Ingredients:
1-1/3 cups all-purpose flour
1 tsp. to 1 tbsp. ground ginger
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Cake Wet Ingredients:
6 tbsp. unsalted butter, at room temperature
1 cup packed dark brown sugar
2 large eggs
1 tsp. pure vanilla
2/3 cup sour cream, light
1 Plum halved, pitted, and cut into 1/8- to 1/4-inch slices
1 Nectarine halved, pitted, and cut into 1/8- to 1/4-inch slices
1 – 2 tbsp. finely grated fresh ginger
3 tbsp. firmly packed dark brown sugar
1 tbsp. all-purpose flour
Whipped cream, for garnish (optional)
Pre-heat the oven to 350°F. Lightly spray a 9×2-inch round cake pan with non-stick spray. Lightly flour the side, shaking out any excess flour. Then line the bottom with a parchment circle cut to fit the pan. I like to turn the pan over a piece of parchment paper to trace the outside of the pan to make it easier to cut out and fit.
In a medium bowl combine the dry ingredients. In a mixer cream the butter and then add the brown sugar blending until well incorporated. Add the eggs, one at a time, beating until just blended and then adding the vanilla.
Fold in half the dry ingredients, then the sour cream, and finally the remaining dry ingredients. Spoon the batter into the pan and spread evenly. Bake for 15 minutes.
Make the topping by combining the sliced fruit and the grated ginger in a medium bowl. Toss until the ginger is well distributed. Then add the sugar and flour. Mix the ingredients to evenly coat the fruit. Remove the cake from the oven after it has baked for 15 minutes. Place the topping evenly over the cake. Work quickly and do not worry about being perfect. Return the cake to the oven and bake for about 35 – 40 minutes until a toothpick inserted in the center of the cake comes out clean.
Cool the cake on a rack for about 15 minutes. Then run a knife around the inside edge of the pan to make it easier to remove. Place a cookie rack on top of the cake pan and holding onto both the pan and cookie rack flip the cake. The pan should easily remove from the cake. Remove the parchment paper and then lay a flat serving plate that you intend on using to serve the cake on the bottom of the cake and flip the cake so that the fruit is on top. Serve warm or at room temperature. Add whipped cream if you like.