End-of-Summer Cake

end of summer cakeI’m going to level with you: I’ve fucked up so many baked goods in my life that it still astonishes me when I bake something and it doesn’t entirely suck.

This cake does not at all suck, despite my slightly sucky photo of it.

In fact, this cake is ideal for a number of reasons:

  1. Super basic ingredients. I don’t bake often and even I pretty much always have these ingredients on hand.
  2. Super flexible. I sought this cake out because I had Italian prune plums, which are not that juicy and therefore I don’t like eating them out of hand, and some peaches that were kind of meh. So, as long as you’ve got two cups of any summer fruit, you’ve got this cake.
  3. Super easy. My hand mixer died as soon as it hit the batter so I managed to make this by hand without any trouble at all.
  4. SUPER GOOD. Really. It’s a moist buttery cake that really needs no embellishment at all (although some whipped cream wouldn’t kill you either).

The recipe is adapted slightly from the original (and honestly, I think when I make it again, I may retract some of the changes I made):

Combine 1/2 cup (one stick) butter, 3/4 c. sugar, a teaspoon of baking powder, and 1/4 teaspoon salt until smooth. Add 2 eggs, beating until combined. (The mixture will look kind of gooey and gross but no worries.) Stir in a teaspoon of vanilla and 1/4 teaspoon of lemon extract (if you have it). Add 1 cup flour (I use half white and half whole wheat in almost everything), until you get a smooth and very thick batter. Spread the batter into a greased 9″ cake pan. Spread 2 cups sliced plums (or berries or peaches or whatever you have) on top. Combine two tablespoons sugar with a teaspoon of cinnamon and a 1/2 teaspoon of powdered ginger and sprinkle on top of the cake. Bake at 350 degrees for 35-40 minutes, until it’s light golden brown. Serve warm, or at room temperature.

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