I love this cake at this time of year, one because it is so simple and two, because it makes the most of all the beautiful stone fruit and berries available.
1¼ cups of self raising flour
¾ cup sugar
120g butter, melted
1 teaspoon vanilla paste
2 eggs, lightly beaten
fruit, approx 4 cups (peaches, apricots, nectarines, plums, berries …..)
Mix all the ingredients except the fruit in a bowl. Pour this batter into a greased 23cm spring form tin. Cram pack the top with the fruit. Sprinkle the top with cinnamon and sugar.
Bake in a 180°C oven for 45-50 minutes. Check it is cooked by inserting a skewer, if it comes out clean the cake is cooked. Serve with a dollop of cream or yoghurt.
Note – Although beautiful with fresh summer fruit the cake also works just as well with other fruit like apples, pears or fejoias as well as tinned fruit.
Love this recipe, its so versatile bake it often.