Undoubtedly this cake of German origin has become popular because it is such a marvelous way to display the beauties of fresh fruit in season. The fruit is baked on top of the cake, making a most appetizing picture.
1/2 cup (1 lb.) soft butter 1/2 cup sugar
3 eggs 1/2 teaspoon vanilla
1 cup unsifted all-purpose flour
Fruit topping and additional flavorings as suggested
In the small bowl of your electric mixer, cream butter with sugar until smoothly blended. Beat in eggs, one at a time, beating thoroughly after each addition. Stir in the vanilla and flour and mix well.
Butter and flour an 11-inch round shallow pan (a tart pan with removable bottom is the most desirable shape, although you can use a fixed-bottom pan). Spread the batter evenly in the pan and arrange fruit over the surface according to directions following.
Bake cake in a 375° oven for 40 minutes, or until cake feels firm when touched in the center. Let cake cool at least 30 minutes on a wire rack. Remove pan rim, if possible, and serve cake warm; or cool completely and serve cold. Makes 10 to 12 servings.