Delicate, super moist, and delicious, this cake is perfect for breakfast, with afternoon tea, or as a hostess gift for any occasion. It’s simple to make and easily adapted to any berry or soft fruit, such as peaches or plums. I found this recipe on an old recipe card from one of my grandmother’s little recipe boxes. With a few adjustments I was able to update it for today’s tastes.
SERVES 6 to 8
INGREDIENTS
1½ cups (203g/7.2oz) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup/2 sticks (226g/8oz) unsalted butter, at room temperature
¾ cup (150g/5.3oz) granulated sugar
¼ cup (50g/1.8oz) light brown sugar
1 egg
½ cup (115g/4oz) sour cream
⅓ cup (80g/2.8oz) whole milk
1 teaspoon pure vanilla extract
FOR THE TOPPING
Choice of fruit (see Toppings)
2 tablespoons granulated sugar
Powdered sugar, for serving
- Preheat the oven to 375°F. Coat a 9-inch fluted tart pan with a removable bottom with nonstick spray.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer with the paddle, cream the butter while slowly adding both sugars. Stop occasionally and scrape down the bottom and sides of the bowl. Mix until light and fluffy, 4 to 5 minutes. Add the egg and mix for 1 minute. Scrape down the bottom and sides of the bowl.
- In a liquid measuring cup, whisk together the sour cream, milk, and vanilla until no lumps remain. Add to the butter mixture and mix until just incorporated. Scrape down the sides and bottom of the bowl.
- With the mixer on low speed, carefully add the flour mixture until just incorporated. Be sure not to overmix. Stop the mixer and scrape down the paddle, bottom, and sides of the bowl.
- Pour the batter into the prepared pan and smooth with an offset spatula.
- MAKE THE TOPPING: Arrange the fruit in any design you want with the slices as close together as possible and with the cut sides down around the sides and center of the batter. Sprinkle with the granulated sugar.
- Bake for 10 minutes. Reduce the oven temperature to 350°F and continue to bake for 40 to 45 minutes, or until light golden brown and a cake tester inserted in the center comes out clean.
- Let cool for 30 minutes in the pan. Place on a decorative plate and dust with powdered sugar just before serving.
TOPPINGS
STRAWBERRY: about 3 cups (525g/18.5oz) halved strawberries (if really large, cut them into 3 or 4 slices)
PEACH: about 1½ cups (240g/9oz) peeled peaches, sliced into ¼-inch slices
BLUEBERRY: about 3 cups (480g/17oz) berries, rinsed and picked over for stems
PEACH-BERRY: about 2 peaches, peeled and cut into ¼-inch slices and about 1 cup (133g/4.7oz) raspberries or 1 cup (160g/5.7oz) fresh blueberries, rinsed and picked over for stems