Ingredients

Cake

• 8 tablespoons (113g) unsalted butter, at room temperature
• 3/4 cup (149g) sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (120g) King Arthur Unbleached All-Purpose Flour

Topping

• 1 1/2 to 2 cups (149g) fresh or frozen berries or sliced stone fruit
• 2 tablespoons to 1/4 cup (25g to 50g) sugar, to taste
• 1 teaspoon cinnamon, optional

Instructions

1. Preheat the oven to 350°F. Lightly grease an 8" or 9" square pan, or 9" or 10" round pan.
2. In a medium bowl, beat together the butter, sugar, baking powder, and salt until smooth. Beat in the eggs one at a time, scraping the bowl after each addition. Stir in the vanilla and additional flavor, if using. Mix in the flour to make a stiff, smooth batter.
3. Spread the batter in the prepared pan. If using fresh berries, sprinkle them on top. Combine the sugar and cinnamon (if using) and sprinkle over the fruit. Bake the torte for 35 to 40 minutes, until a toothpick inserted into the center comes out clean and the top of the cake is light golden brown.
4. For frozen cranberries or sliced stone fruit, bake the cake batter for 10 minutes (this will set the bottom of the cake so the fruit doesn’t sink and disappear). Remove from the oven and place the fruit on top; sprinkle the top with sugar (or cinnamon sugar). 

Recipe From King Arthur Flour