1 Fruity Cake, 3 Ways

Directions

1. Heat the oven to 350°F. In a large bowl, using a spatula or wooden spoon (or using a hand mixer), mix the butter, brown sugar, and oil for 5 to 6 minutes (or 3 to 4 minutes with a mixer), until light and fluffy.
2. Add the eggs one at a time, whisking to incorporate and scraping the bowl well after each addition. Add the vanilla extract and mix to combine. Whisk in the condensed milk.
3. Add the flour, cornmeal, baking powder, salt, and cinnamon and mix with a silicone spatula (or with the hand mixer) just until incorporated. Scrape the bowl well; the batter should be smooth.
4. Use the batter in one of the below preparations (all bake at 350°F).
5. For a 12-inch fruit-topped skillet cake: Generously butter a 12-inch ovenproof skillet with 1 tablespoon (14 grams) unsalted butter. In a small pot, melt 2 tablespoons (28 grams) more unsalted butter.
6. In a medium bowl, toss the melted butter with the prepared fruit (peeled, if desired, pitted/seeded if necessary). You can choose 2 cups (340 grams) of small fruit, like berries or cherries (stemmed and sliced if large), or about 2 cups chopped larger fruit (like apricots, peaches, plums, apples, etc.).
7. Spoon the batter into the prepared skillet and spread in an even layer. Sprinkle the fruit evenly over the surface. Sprinkle ⅓ cup (66 grams) granulated sugar evenly over the cake and fruit.
8. Bake for 50 to 60 minutes, until a tester inserted into the center comes out clean or with a few moist crumbs attached.
9. For a 9x5-inch loaf cake: Spray a 9x5-inch loaf pan with cooking spray. Line with 2 pieces of parchment paper, covering the pan in both directions, leaving about 1½ inches of overhang on all sides. Lightly grease the parchment with cooking spray.
10. In a small bowl, toss 1½ cups (255 grams) small fruit, like berries or cherries (stemmed and sliced if large), or about 1½ cups chopped larger fruit (like apricots, peaches, plums, apples, etc.) with 2 tablespoons (25 grams) granulated sugar and 1 tablespoon (8 grams) all-purpose flour to combine.
11. Spoon half of the batter into the prepared pan and spread in an even layer. Arrange the fruit in an even layer over the batter, then spoon the remaining batter on top. Generously sprinkle with turbinado sugar.
12. Bake for 65 to 75 minutes, until a tester inserted into the center comes out clean or with a few moist crumbs attached (don’t be fooled by the soft fruit in the center).
13. Let cool for about 15 minutes in the pan. Run an offset spatula around the outside edge of the cake and invert onto a wire rack. Let cool completely before slicing.
14. For a 9-inch upside-down cake: Wrap the base of a 9-inch springform pan with foil. Generously grease the pan with 3 tablespoons (45 grams) unsalted butter, being extra generous with the base. Place on a parchment-lined baking sheet. (You can also use a 9-inch cake pan with sides at least 3 inches tall.)
15. Sprinkle ½ cup (106 grams) light or dark brown sugar evenly over the base of the pan.
16. This will require about 4 cups (680 grams) small fruit, like berries or cherries (stemmed and sliced if large), or 7 to 10 larger fruits (600 to 900 grams; like apricots, peaches, plums, apples, etc., halved, quartered, or sliced as desired). Arrange the fruit in an even layer on top of the brown sugar, tightly packing in an even layer and covering the whole base of the pan.
17. Spoon the prepared batter all over the fruit and gently spread in an even layer, being careful not to disturb the fruit.
18. Bake for 45 to 50 minutes, until a tester inserted into the center comes out clean or with a few moist crumbs attached.
19. Let cool for 10 to 15 minutes in the pan. Run a small offset spatula around the outside edge of the cake and carefully invert onto a platter. Let cool for at least 20 minutes more before slicing and serving, or let cool completely.