Fruit Topped Yellow Cake

I have posted about the cake before, back in March.  I looked back at the post and the photo is there , but not the recipe.  I will repeat it.  When I made it last, I did it without the fruit topping. This time I used peaches.  While they do sink into the cake somewhat and it is not "picture perfect", the flavor is great. I would suggest slicing the peaches thinner than I did. It will help to keep the fruit from sinking too far. This recipe is from a fabulous cook book by Abigail Johnson Dodge, called "The Weekend Baker".

Fruit Topped Yellow Cake

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 salt

8 tabelspoon

s unsalted butter, at room temperature

1 cup plus 2 teaspoons sugar

1 teaspoon vanilla

2 large eggs, at room temperature

2/3 cups whole milk

1 medium peach sliced

(pears, plums, apricots, apples or berries are also good choices)

Preheat oven to 350 degrees.

Grease and flour a 9"round cake pan.  Line with parchment and grease and flour the parchment as well.

In a medium bowl, combine the flour, baking powder, and salt. Whisk until combined.

In a mixing bowl, beat the butter on medium high until smooth.  Add one cup of sugar and beat until well combined. Add vanilla. Beat. Add the eggs one at a time, beat well after each addition. Add half the flour mixture and mix on low until blended.  Add remaining flour and mix until just blended. Scrape batter in to the prepared pan.  Smooth out evenly.

Arrange the peach sliced on top of the batter.  Sprinkle with the remaining two teaspoons of sugar.  Bake on center rack until a cake tester or toothpick comes out clean, about 40 minutes.

Cool on rack for about 15 minutes.  Run knife around edge to loosen the cake. 

 

Invert onto a flat pan or baking sheet and then re invert onto a serving plate. Enjoy.