Red Fruit Custard Cake

I think this is from Nourished Kitchen but I don't have a copy to check. The fruit magically climbs its way into the custardy cake.

• 2 cups fruit, bite size
• 1/2 cup + 2 tbsp flour
• 6 eggs
• 1 cup cream
• 1/4 cup sugar
• 1/2 tsp salt

1. Preheat the oven to 350F and prep a 9“ round cake pan (butter and flour if not nonstick)
2. Toss the fruit with the 2 tbsp flour and place in the cake pan
3. Whisk eggs and cream, then add sugar
4. Combine flour and salt, then add wet mix
5. Pour over fruit and bake ~45 minutes, until slightly jiggly. Delicious warm or cold.

originally submitted by jes_p on May 13, 2020