This versatile summer fruit topped cake can be made with apricots, plums, cherries, raspberries, blueberries, peaches, nectarines, or a combination of these.
Have all ingredients at room temperature. Position in a rack in the lower third level of the oven. preheat to 350 degrees. Grease a 9X2 inch round pan.
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
in a large bowl beat on medium to high speed until light and fluffy, 3 -4 minutes
8 tablespoons (1 stick) butter
3/4 cups sugar
Beat in one at a until just blended
2 large eggs
Stir in flour mixture just until incorporated.
Scrape the batter into the pan and spread evenly. Scatter on top
2 cups of fruit
Bake until topping is golden brown and a toothpick inserted in the center of the cake comes out clean.
let cool to room temperature before serving.