INGREDIENTS
1 cup white sugar (you can use half brown half white if desired)
1 stick room temperature butter
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
2 eggs
1 ½ teaspoons vanilla (or other extract)
Seasonal fruit to taste (here I used apple)
½ teaspoon ground cinnamon
Optional: powdered sugar, for serving
METHOD
1. Preheat the oven to 350 degrees F. Butter and flour a 8” or 9” springform pan, or for a rustic look,
opt for a 8×8 square baking dish.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a larger bowl, cream the butter and sugar until they lighten in color, about 3 minutes. 4. Add the
eggs, one at a time, beating about a minute after each incorporation. If you’re using extract, add it
here.
5. Add the flour mixture and mix on low speed until combined. (I also add spices here, cinnamon,
nutmeg, and a small amount of ginger. I don’t usually measure, just keep adding until it is to your
liking.)
6. Spread the batter into the pan. Arrange fruits on top of the batter as you wish.
7. Squeeze the juice of a lemon over the fruit and sprinkle with sugar and cinnamon.
8. Bake about 40-50 minutes, or until a cake tester or toothpick inserted into the middle comes out clean.
9. Run a knife around the edges between the cake and the pan to loosen it from the sides.
10. Remove the cake from the pan and let cool for 20 minutes.
*This cake freezes very well, after fully cooling, wrap well in plastic wrap. To defrost, bake at 300
degrees F for about 10 mins.