- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1/3 cup finely chopped crystallized ginger
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2/3 cup plus 1 tablespoon sugar
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 2 cups seasonal fruit (pitted and sliced, or whole depending on the fruit) (see note)
- 1/2 teaspoon cinnamon
Preheat oven to 350° F. Butter a 9-inch round cake pan and set aside.
In a bowl, combine flour, baking powder, salt and crystallized ginger.
With a mixer, cream together butter and 2⁄3 cup sugar in a bowl. Add eggs, milk, vanilla and zest. Add dry ingredient mixture and blend until incorporated.
Scrape batter into the prepared pan and spread evenly. Arrange fruit (cut side up if using stone fruit), pressing slightly into the batter. In a small bowl, combine cinnamon and remaining 1 tablespoon sugar. Sprinkle on top of cake.
Bake for about 50 minutes, until golden and a skewer inserted in the middle comes out clean. Cool slightly and serve warm with frozen yogurt, ice cream or whipped cream.
*Seasonal fruit: Choose from plums, nectarines, peaches, berries or cherries; or a combination.
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