Adapted from theglobeandmail.com
cup unsalted butter, softened
tsp baking powder
tsp vanilla extract
peaches pitted and sliced, about 2 cups, or 5 plums, pitted and sliced, about 2 cups
tbsp brown sugar
tsp cinnamon or cardamom
Preheat oven to 350° F. Butter and line a 9-inch cake pan with parchment paper. Place unsalted butter, flour, sugar, eggs, baking powder, vanilla extract and salt in a large bowl. With an electric hand mixer, beat everything together for 3 minutes. Spoon batter into pan and top with the fruit. Sprinkle with brown sugar and cinnamon or cardamom. Bake 45 to 50 minutes or until cake tester comes out clean. Cool on a wire rack. Cut into wedges to serve. Alternatively, divide batter between four 1-cup ramekins and scatter with fruit pushing it down into the batter. You want them to be fruit heavy. Bake until cake tester comes out clean, 40-45 minutes. VARIATIONS Chocolate chip: Gently stir 3/4 cup chocolate chips into the batter. The cake’s texture will be slightly different. Apple and cranberry: Fold 1 cup fresh or frozen cranberries into batter. Thinly slice one large or two small tart apples and scatter over cake, pushing some of them into batter. Add cardamom or cinnamon. Berry: Scatter 2 cups sliced strawberries, or any mixed berries, over and through the batter.