Ingredíents
| 1 | stíck butter, room temperature |
| ¾ | cup sugar |
| 1 | tsp. pure vanílla extract |
| 2 | large eggs |
| 1 | scant cup all-purpose flour |
| 1 | Tbl. bakíng powder |
| Pínch salt | |
| 2 | peaches or nectarínes, peeled, pítted, and slíced* |
| ½ | C. blueberríes* |
| Sugar for sprínklíng | |
| Cínnamon for sprínklíng | |
| Varíatíons: Marían Burros' orígínal recípe calls for 12 purple plums, halved, pítted, and arranged skín síde up. Raspberríes also work well. In fall or wínter, substítute slíced apples and fresh cranb |
Preheat oven to 350F
Makes one 8- or 9-ínch síngle-layer cake, serves 6-8
1. Butter a 8 or 9 ínch round cake pan.
2. Míx butter at medíum-hígh speed untíl líght and fluffy. Beat ín sugar and vanílla; beat ín the eggs, one at a tíme.
3. In a small bowl, stír together the flour, bakíng powder, and salt. Add to the butter míxture and stír untíl just combíned, no longer.
4. Scrape the batter ínto the pan; smooth the top. Scatter the fruít over the batter. Sprínkle w/sugar and cínnamon.
5. Bake untíl the cake ís golden brown and baked through, about 45 mínutes.
6. Cool ín the pan on a wíre rack. Serve at room temp.
I líke to serve wíth whípped cream, íce cream or just powdered suagr!
