2 1/2 cups diced mixed fruits, apricots, pears, peaches, apples, prunes, etc.
1/2 cup golden raisins
1/2 cup orange liqueur
3/4 cup cornmeal
3/4 cup King Arthur™ Unbleached, All-Purpose Flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup Filippo Berio Extra-Virgin Olive Oil
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup plain yogurt
1 tablespoon Half & Half
Preheat the oven to 350F.
Butter and flour a 9-inch spring form pan.
Mix the fruits together in a bowl with the orange liqueur and set aside.
Sift the cornmeal, flour, baking powder and salt together and set aside.
In a stand mixer or with a hand-held mixer, beat the olive oil with the sugar on medium high speed. Add the vanilla and then the eggs, one at a time, beating well. Beat in the yogurt and Half & Half. Combine the wet ingredients with the dry ingredients and beat on medium speed for 2 minutes.
Pour half of the batter into the prepared pan. Spread the fruit mixture evenly over the batter. Spread the remaining batter over the fruit.
Bake 35 minutes or until a wooden cake skewer comes out clean. Cool for 30 minutes; remove the pan sides. Sprinkle with powered sugar and serve. This is also excellent served with gelato or ice cream.
Note: Pam Butter and Flour spray for the pan works well.
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