-By February 2011 Member Spotlight Karl Hutter


  • 3 oz. unsalted butter (very soft)
  • 3/4 cup sugar (1 cup for sweeter version)
  • 1 large egg
  • 1 1/2 cups cake flour (all-purpose o.k.)
  • 1/4 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon fresh grated nutmeg nut
  • 1/2 cup light cream
  • 3 or 4 peeled and cored apples cut in wedges (can substitute plums,apricots, persimmons)
  • 3/4 cup blueberries (can substitiue currants, cranberries)
  • 4-5 oz. light colored fruit glaze (or make from apricot jam)


  1. Preheat oven 350 F
  2. Butter 10-inch non stick spring form cake pan
  3. In a bowl beat the butter to a fluffy consistency, fold in sugar and egg
  4. In separate bowl combine flour, salt, baking powder, nutmeg
  5. Add the dry ingredients and cream alternately to the butter mixture, do not overmix
  6. Spoon the batter into pan
  7. Add the apple wedges 1/4 inch apart on top of batter in circular rows until the dough is covered
  8. Sprinkle berries evenly over fruit
  9. Bake for 40 to 50 min. (insert skewer,must come out clean)
  10. Cool for 10 min. then remove from baking pan and move to cake tray
  11. Heat glaze and with a pastry brush coat the top of the fruit
  12. As a dessert serve with your favorite sauce