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:
- Super basic ingredients. I don’t bake often and even I pretty much always have these ingredients on hand.
- 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.
- 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.
- 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.