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.