There’s a reason you’ve been making the same couple of cake recipes forever— if you’ve found one that’s reliable and delicious, why mess with a good thing? Take this mellow, sweet plum torte sprinkled with cinnamon, which has been published year after year by the New York Times and eventually made its way to similar acclaim online. If there’s a cake version of ‘breaking the internet,’ then call this recipe Kim K—it’s a perennial on food blogs, where it’s hailed as a classic that’s brilliant in its simplicity (it’s a one bowl situation) and breeds a loyalty that makes the original recipe practically untouchable.
With that being said, I’m suggesting a little amendment to the classic—this cake can actually be made to feature any of your neighborhood farmer’s market’s summer fruit highlights. It welcomes strawberries, peaches, nectarines, and can be warmed up with whichever spices you like or kept simple with a teaspoon of vanilla extract. Just be sure to sprinkle a spoonful of sugar over the fruit to get a wonderfully crackly top crust!
Any Fruit Summer Cake (adapted from Marian Burros)
¾ c sugar
½ c unsalted butter
1 cup all purpose flour
1 t baking powder
¼ t salt
Your choice of fruit (some combinations I love: blackberry & plum, peach & raspberry)
½ – 1 tsp spices, or to taste
1. Preheat oven to 350 degrees. Line the bottom of an 8-10 in spring form pan with an equivalently sized circle of parchment paper (optional).
2. Cream sugar and butter together in a bowl until light and fluffy. Whisk in eggs until well combined. Add flour, baking powder, salt, and spices and stir to combine.
3. Pour batter into a spring form pan. Place fruit over the top of the batter (place stone fruit on skin side up). Sprinkle with sugar and lemon juice to taste, depending on sweetness of fruit.
4. Bake for 50-60 min, until a knife comes out clean. Let cool and unmold.