All-Time-Best Summer Fruit Torte

By Talk2usoon

Tender yellow cake, put together in minutes and topped with whatever fruit is best that week.
From the cookbook "Classic Home Desserts" by Richard Sax

Ingredients

• 1/2 cup (1 stick) of unsalted butter, softened
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 scant cup all-purpose flour, spooned lightly into a measuring cup
• 1 tablespoon baking powder
• pinch salt
• 2 peaches or nectarines, peeled, pitted and sliced
• 1/2 cup blueberries
• Sugar, for sprinkling
• Ground cinnamon, for sprinkling

Preparation

Step 1

1) Preheat oven to 350 . Butter an 8 or 9 inch round cake pan

2) With an electric mixer at medium speed beat butter until light. Beat in the sugar and vanilla until fluffy; beat in the eggs, one at a time.

3) In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture and stir until combined, no longer.

4) Scrape the batter into the pan; smooth the top. Scatter the fruit over the batter. Sprinkle with sugar and cinnamon.

5) Bake until the cake is a golden brown and baked through, about 45 minutes.

6) Cool in the pan on a wire rack. Serve at room temperature, cut into wedges.

Variations:
Marian Burros' original recipe calls for 12 purple plums, halved, pitted and arranged skin side up. Raspberries also work well. In Fall or winter, substitute sliced apples and fresh cranberries.