gâteau le plus facile du monde

c'est vraiment élémentaire à faire...un seul bol, on brasse à la
main...et une merveilleuse façon de passer des fruits très mûrs.

Le plus beau de l'affaire, c'est que c'est réellement un délice... et très joli lorsqu'on le tranche.

C'est un gâteau moelleux, pas du tout ferme ou sec..et qui contient beaucoup de fruits par rapport à sa grosseur.
En plus ce n'est pas tellement sucré.

Moi j'ai fait aux poires avec une partie des tranches dans la pâte et une partie sur le dessus.

Ça vaut vraiment la peine de l'essayer...juste des ingrédients faciles à trouver .

http://www.notderbypie.com/the-easiest-cake-ever/#more-25

The easiest cake ever Many thanks to Elena, who gave this recipe to my mom, who practically forced me to make it. This cake is deceiving: its ingredient list and instructions are so short and sweet, you could make it blindfolded. But don't let the ease deceive you; this cake is definitely better than the sum of its parts. Throw the ingredients in a bowl, mix (by hand!), chop the fruit, throw it all into a springform (or regular pan), bake, and voila, a perfect dessert is yours. Make sure your fruit are ripe; this will really add to the overall flavor and moistness of the cake. Also, as this recipe is so darn basic, feel free to improvise! Here are my favorite variations: -pears, lots and lots of pears -plums and peaches -blueberries and pears -raspberries -raspberries and peaches The Easiest Cake Ever serves 8-12. 1 cup flour 3/4 cup sugar 2 eggs 1/2 cup canola oil 1 tspoon baking powder 1 tspoon vanilla zest of 1 lemon 3 cups of fruit, any variety, but soft and juicy! Combine all the above ingredients, reserving 1 cup of the sliced fruit. Grease and flour a 9" round or rectangular baking pan or springform pan. At this point, EITHER: 1) pour in batter and add the last cup of fruit on top OR 2) arrange the remaining sliced fruit in spiral design in the springform, and pour batter overtop. I sometimes sprinkle a bit of sugar ontop for a crunchy crust. Bake at 350 degrees for 1 hour. I often serve this cake with a fruit sauce or reduction; it's pictured here with quince sauce, and I'll post that recipe soon. You get the drift -- do whatever you like. One last note: I tend to arrange sliced fruit on the bottom of the springform, so that when I turn the cooled cake onto a serving platter, the bottom (now the top) looks pretty. This is entirely optional. In fact, I didn't do it this time because my pears were very ripe, and too delicate to mess around with. If you're using a regular, non-springform pan, you can do as my mother does, and arrange fruit on top of the batter. They will sink in a little as the cake bakes, but you'll still be able to see them. en français 1 tasse de farine 2 oeufs 1/2 tasse d'huile de canola 3/4 tasse sucre 1 c. à thé poudre à pâte 1 c. à thé vanille zeste de 1 citron 3 tasses de fruits tout mélanger au fouet manuel, ajouter 2 tasses de fruits et garder 1 tasse de fruits que tu mets sur le dessus cuire 350 - 1 heure

J'ai pris 3 tasses de bleuets

Wow ça l'air bon, je vais l'essayer demain avec des pommes!