One of Mom’s recipes and an awesome dessert. It’s easy to make, tastes great, and is not so rich that you’ll feel insanely guilty eating it.


Cake Base:
1 cup sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup butter (room temperature)
2 eggs

12 small ripe purple plums, halved and pitted
OR 12 small ripe apricots, halved and pitted
OR 1 to 1/12 cups fresh berries (raspberries, blueberries, blackberries are best)
1 tablespoon sugar
1 tablespoon cinnamon
2 teaspoons lemon juice (optional)


Preheat oven to 350 degrees. Lightly grease a 9″ springform pan.

Cream the butter and sugar together (if you don’t know how, here’s a helpful link).

Combine the flour, baking powder, and salt and sift into a bowl, then add them, as well as the eggs, to the butter and sugar. Mix well but do not overwork the dough. Pour into the pan and smooth out the batter with a spatula to make sure it’s evenly distributed.

Add the fruit. If you’re using apricots, plums or strawberries, place the fruit halves skin side up so that the juices run down into the cake as it cooks. Raspberries, blackberries, and blueberries don’t have sides so just sprinkle them on. Tap gently on the fruit pieces to settle them into the batter, but not so firmly that they’re completely covered.

Sprinkle the top of the cake with sugar, and cinnamon and if necessary the lemon juice, adjusting the amount of each depending on the type and tartness of the fruit.

Bake for 1 hour.

Notes & Substitutions:

  • This cake is best served warm.
  • Can be baked in advance, frozen, and reheated.
  • If you don’t have a springform pan, a 9″ cake or pie round will also work. Grease the pan heavily and/or line with parchment paper for easier removal.