- Preheat oven to 350°F (175°C) and lightly grease a baking dish.
- Spread the canned fruit filling evenly in the bottom of the dish.
- In a mixing bowl, combine self-rising flour, sugar, and optional cinnamon. Stir in milk, melted butter, and vanilla until smooth.
- Pour the batter evenly over the fruit filling — don’t worry if the batter looks thin, it will bake into a fluffy topping.
- Bake for 35–45 minutes, until the top is golden and the fruit is bubbling.
- Serve warm, optionally with whipped cream or ice cream.
Serving and Storage:
Serve fresh from the oven for best results. Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Tips:
- Use high-quality fruit fillings for best flavor.
- Do not overmix the batter; a few lumps are okay.
- Try experimenting with different fruit combinations for variety.
- Optional: sprinkle a little extra sugar on top for added caramelization.
Conclusion:
Cuppa Cuppa Cake is a nostalgic, easy-to-make dessert that delivers sweet, fruity, and cake-like goodness in every bite. With just a few simple ingredients measured in cups, anyone can create this cozy, home-baked treat.
FAQ:
Can I use all-purpose flour?
No, self-rising flour is essential for the light, fluffy texture. Using all-purpose flour will result in a denser, less cake-like topping.
Can I make this with fresh fruit?
Yes, but adjust sugar and moisture content as fresh fruit is less sweet and juicier than canned pie filling.
Can I make it ahead of time?
Yes, assemble the dish and refrigerate for up to 24 hours before baking. Bake as directed before serving.
Can I freeze Cuppa Cuppa Cake?
Yes, after baking, cool completely and freeze in an airtight container for up to 2 months. Reheat before serving.