Delicious recipe from New baking book. This cake was a hit on my Ramadan dinner invitations. I tried blueberry and blackberry filling and both cake came out delicious. It wont disappoint you with its taste. Definitely it was a five star hit.
2 1/4 cups all purpose flour
3/4 cup granulated sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 beaten eggs
2/3 cup buttermilk or sour cream
1 teaspoon vanilla
1 1/4 cups canned fruit pie filling, such as cherry, apricot, blueberry or strawberry
1 recipe vanilla icing
Grease and flour an 11 inch fluted tart pan with removable bottom or a 2 quart rectangular baking dish, set aside.
In a large bowl combine flour and granulated sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup mixture for topping.
For batter stir baking powder, soda, nutmeg and salt into remaining crumb mixture. Make a well in the center. In a small bowl combine eggs, buttermilk, and vanilla. Add egg mixture all at once to nutmeg mixture. Stir just until moistened (batter should be lumpy.) Set aside 1 cup batter.
Spread remaining batter onto bottom and 1 inch up sides of prepared pan or dish. Carefully spread the desired pie filling on top. spoon reserved batter into small mounds on top of filling. Sprinkle with topping.
Bake in 350° oven about 45 minutes for tart pan or about 40 minutes for baking dish or until golden.
Cool in pan on a wire rack for 15 minutes. Drizzle with Vanilla Icing. serve or cool.
Vanilla Icing: Stir together 1/2 cup sifted powdered sugar, 1/2 teaspoon vanilla, and enough milk(1 to2 teaspoons)to make drizzling consistency.