Fruit-Topped Cake

This recipe came from a story in Oprah's magazine. I have made it dozens of times, and love its simplicity. The recipe suggests using tart plums, ripe peaches, or Granny Smith apples. I have also had success using frozen mixed berries and fresh pears, as well as the suggested fruits. It is very adaptable! I bake this in a deep-dish glass pie plate.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 1⁄4 cups cake flour (not self-rising)
• 1  teaspoon baking powder
• 1  pinch salt
• 8  tablespoons butter, divided (or margarine)
• 10  tablespoons sugar, divided
• 1  large egg
• 1  lb  fruit, sliced (fresh or frozen)
• 1  teaspoon fresh lemon juice
• 1⁄8 teaspoon ground cinnamon

Directions

1. Preheat oven to 375°F Grease a 9-inch round pan.
2. Sift flour, baking powder and salt into a small bowl.
3. In a medium saucepan, melt 6 tablespoons butter over low heat. Stir in 6 tablespoons sugar and let cool 10 minutes.
4. Add egg to butter/sugar mix, stir well.
5. Stir in flour mix, spread dough in pan with the back of a spoon.
6. Arrange fruit slices in a circle filling in to the center, press lightly into the dough.
7. Drizzle fruit with lemon juice and sprinkle with remaining 4 tablespoons sugar.
8. Sprinkle with cinnamon and dot with remaining 2 tablespoons butter.
9. Bake 25 to 30 minutes, or until fork inserted in center comes out clean.
10. Cool on a wire rack and serve warm or at room temperature.