This cake is a good, basic recipe to have around. You can make it without the fruit topping, and serve it as is, or with fresh fruit, cooked fruit, ice cream, whipping cream, crème fraîche…
Fruit such as peaches that have a lot of liquid in them need to be tossed with some flour before being used in the topping. The flour will absorb some of the liquid and make the cake less soggy. Blueberries, raspberries, apples, pears don’t need this.
1/2 c unsalted butter or coconut oil, at room temperature, plus extra for baking dish
2 c or so fresh fruit, peeled if you like, sliced fairly thinly
2 T whole grain flour, for fruit, if necessary
1 1/4 c whole grain flour
1 1/2 t baking powder
1/2 t salt
1/2 c sugar
1 t vanilla or almond extract
1 large egg
1/2 c plus 2 T milk or milk substitute or other liquid
2 – 3 T chopped nuts
1. Preheat oven to 400°F. Grease an 8-inch x 8-inch baking dish.
2. If necessary, combine sliced fruit with 2 T of whole grain flour. Set aside. Otherwise, reserve (sliced) fruit. Fruit such as blueberries or raspberries can be kept whole.
3. Combine remaining flour, baking powder and salt.
4. Cream the butter and sugar, by hand, hand mixer, or stand mixer. Add vanilla and egg and beat until combined.
5. Add half the flour mixture and beat until combined. Add milk and combine. Add remaining flour mixture and beat until combined.
6. Scrape into prepare baking dish. Smooth top. Top with fruit, in an even layer. Sprinkle with chopped nuts. Bake for about 45 minutes or so, though start checking at the 40- minute mark. Cool completely before serving.