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Summer Fruit Kuchen

Adapted with gratitude from a recipe by Chocolate For Basil's Jerrelle Guy, author of Black Girl Baking. 
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Servings 4

Ingredients
  

  • 1/2 cup vegan butter melted and cooled slightly
  • 1 cup fresh fruit sliced, crushed or chopped
  • 2/3 cups brown sugar packed
  • 1/2 cup plant-based milk of your choice — oat and almond are proven winners here
  • 2/3 cup unbleached all-purpose flour
  • 1/3 cup almond flour
  • 1 teaspoon baking powder

Instructions
 

  • Preheat oven to 350 degrees. Lightly oil an 8-inch cake pan.
  • Take out three medium-sized bowls without getting annoyed.
  • Pour chopped fruit into Bowl #1. Pour in half the brown sugar, reserving the remaining 1/3 cup for the cake batter. Stir together the fruit and sugar.
  • In Bowl #2, whisk together melted vegan butter, plant-based milk and remaining brown
  • sugar.  Stir briefly until sugar dissolves.
  • In Bowl #3, sift together unbleached all-purpose flour, almond flour and baking powder.  Pour in the contents of Bowl #2. Stir lightly until batter is smooth and combined.
  • Pour batter into cake pan, spreading so it covers the the bottom completely. Scatter fruit and their juice from Bowl #1 on top.
  • Bake for 25 minutes, or until cake smells mmmmm, like melted butter and jam, and top is golden, puffed and springs back when given a gentle poke.