This is my favorite recipe to make use of seasonal produce, whether it's rhubarb in the spring, berries or stone fruit in the summer, apples and pears in the fall, or citrus in the winter. The cake is made using graham flour, so it's a little nutty and toasty and super yummy; it goes well with just about any kind of fruit. —Erin Jeanne McDowell
- Makes one 9-inch cake
- For the topping:
unsalted butter, softened
1 1/2 cups
blueberries (or other small fruit/berries) or 4 to 5 apricots (or other large fruit), halved or sliced
- For the cake:
sticks (8 ounces) unsalted butter, softened
1 1/2 teaspoons
1 1/3 cups
- Ready a 9-inch cake pan (springform is great, but not necessary) and place it on a parchment-lined baking sheet. Preheat the oven to 350° F.
- Grease the pan with the 3 tablespoons of butter and sprinkle the brown sugar evenly in the base. Arrange the fruit in an even layer on top of the sugar.
- To make the cake, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar until light and fluffy, 4 to 5 minutes.
- Add the eggs one at a time, scraping well after each addition. Add the vanilla and mix to combine.
- In a medium bowl, whisk the graham flour, flour, baking powder, baking soda, cinnamon, and salt to combine.
- Add 1/3 of the flour mixture to the mixer and mix to combine, then add 1/3 of the crème fraîche. Continue until all ingredients are added. Pour the batter over the fruit and spread into an even layer in the base.
- Bake until a toothpick inserted into the cake tester inserted into the cake (don’t push all the way down or you’ll get a tester full of fruit juice!) comes out clean, 35 to 40 minutes.
- Cool the cake in the pan for 15 minutes, then run a spatula around the outside of the cake and invert the cake onto a cooling rack. Cool completely before slicing and serving.