The other day our local Sam’s Club had boxes of enticing kiwis on sale. So yes, this meant a week of Kiwi Fruit Salads, Strawberry-Kiwi Popsicles and my latest, Kiwi Cake.
I have to admit, it wasn’t easy hunting for a cake recipe that only uses fresh kiwis. And every other recipe found had a mixture of kiwis and lemon, kiwis and strawberries… and one even had a cake mixture with kiwis and watermelons!
A good 2 hours of scouring the internet, finally brought me to this Rachael Ray recipe. I love it because it accentuates the flavor of the kiwis, is super easy to make and the kids walloped every last crumb!
This tastes best hot out of the oven. Or if served chilled, top it with fresh whipped cream and a chopped garnish of fresh kiwis.
- 3-4 kiwis
- 1 cup milk, at room temp
- 2¼ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- 1 stick unsalted butter, at room temp
- 1 cup sugar
- 3 eggs
- Preheat oven to 350 degrees .
- Slice ⅓ inch off ends of kiwis and press pulp from ends into fine-mesh sieve set over bowl of milk to extract juice; set aside for 10 minutes to curdle.
- In bowl, combine flour, baking powder, baking soda, cinnamon and salt. Using mixer, beat butter and sugar on medium speed until light and fluffy, 5 minutes.
- Beat in eggs, 1 at a time, beating after each addition.
- With mixer on low speed, alternately incorporate dry and milk mixtures in 3 parts.
- Pour batter into buttered 10-inch cast-iron skillet
- Bake until toothpick inserted in center comes out clean, about 40 minutes.
* You can even bake this with a layer of thinly sliced kiwis, placed on the top of the batter, just before the same is popped into the oven. *