adapted from smitten kitchen
Note1: Sugar. Use whichever sugar you like, maybe brown sugar with spices, honey and white sugar with a bit more salt, white sugar and vanilla for something traditional. Dennis prefers white sugar with cinnamon, I like brown sugar and molasses with nutmeg.
Note2: Preheating Oven. You can totally put this cake in an not quite hot oven. I like to turn the oven on, when I begin to mix the batter. If your oven is older/slower, you may want to start sooner.
Note3: Fruit. This cake works well with pears (the original, wonderful version by Deb Perelman), apples and other fruit. Adjust baking time accordingly. —sarah