Here's a recipe for a cinnamon cake/bar that isn't exactly what you're looking for, but may be adaptable. It has chocolate in it instead of fruit, and it makes a small cake/bar/not quite brownie type cake. It's certainly delicious. I've made it a couple of times, and it's been a hit both times. It's from Dorothy Greenspan's book, Baking From My Home to Yours.

Cinnamon Squares by Dorothy Greenspan

For the Cake

1 1/4 cups plus 2 tablesoons sugar
1 tablespoons plus 2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons instant espresso powder
1 3/4 cups all purpose flour
2 teaspoons baking powder
Pinch of salt
3/4 cup whole milk
2 large eggs
1/2 teaspoons pure vanilla extract
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, melted and cooled
3 ounces bittersweet chocolate, finelychopped, or 1/2 cup sotre-bought mini chocolate cips

Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and lline the bottom with parchment or wax paper. Place the pan on a baking sheet.

To make the cake: Stir 2 tablespoons of the sugar, 2 1/2 teaspoons of the cinnamon and the espresso together in a small bowl.

In a large bowl, whisk together the flour, the remaining 1 1/4 cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon. In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogenous batter. Now, usuing the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed. You�ll have a smooth, satiny batter.

Scrape half of the batter into the pan and smooth the top. Sprinkle the choloclate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again.

Bake for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cke to a cooling rack and let it rest for 15 minutes before unmolding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up.

For the frosting:

6 ounces bittersweet chocolate, finely chopped
2 1/2 tablespoons unsalted butter, cut into 4 pieces

To make the frosting: Put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it thins out; the chocolate should be smooth, very shiny, thick, and spreadable. (If it thins, leave the frosting at room temperature for a bit, until it thickens a little)

Using an offset metal icing spaurla or a table knife, spread the frosting in generous sweps and swirls over the top of the cke. Allow the frosting to set at room temperature, then cut the cke into 9 sqares, each about 2 1/2 inches on a side.

Sally