This is a recipe by Marian Burros published in her book below.
The original recipe uses plum and was called the “Plum torte”. This is a classic dish, very versatile and I have seen many websites featuring this cake. The recipe makes one thin layer of a 8 or 9 inch cake. Double the recipe if you want more.
Today I’m just going to bake it in a regular, smaller pan to get a better height. This is after all, a butter cake or called it yellow cake. Any fruits can be used for the topping, if you think they are suitable to be baked. The beauty of this cake is the texture, the batter is quite thick and it will hold the fruits placed on top. And the taste… good. Buttery and very satisfying.
The ingredients :113 gm of butter, softened 3/4 cup sugar ( I use slightly less) 1 teaspoon of vanilla extract 2 large eggs 1 cup of all purpose flour; sifted with
1 teaspoon of baking powder
pinch of salt fruit of your choice; sliced into pieces cinnamon and sugar for topping (optional)
Preheat the oven to 180C. Cream the butter and sugar for about 5 minutes till light and fluffy, then add the eggs one at a time. Continue beating till all is mix well. Then add the vanilla extract. Lower the speed and mix in the flour. Stir just until combined, do not overmix. Spread the batter into a baking tin. Arrange the fruits on top. If you wish, you may sprinkle the top with cinnamon sugar. Bake for about 45 minutes, until lightly golden and puffed.