it's summer, and a bunch of fruit you bought ripens all at once. here's what you do.
- For topping
- 3 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1 lb fruit: I used 1 granny smith apple, 1 nectarine and 10 large cherries. Peel the apple. Cut everything into small pieces of thin wedges.
- For cake
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 5 tablespoons cold unsalted butter, cut into pieces
- 1/2 cup milk
Preheat oven to 425°F.
Heat butter in saucepan. Stir in brown sugar and remove from heat. Pour mixture into a 10-inch round pan (9 inches would be fine too) and spread evenly. Arrange the fruit on top of that, overlapping.
Blend flour, sugar, baking powder and soda, salt, and cinnamon in a food processor. Add butter and pulse until mixture resembles coarse meal. Add milk and pulse until mixed.
Drop batter on top of fruit and gently spread, leaving a 1-inch border around edge of skillet. (Cake needs room to expand.)
Bake cake in middle of oven until golden brown and firm to the touch, 15-20 minutes. Cool cake in skillet on a rack 3 minutes, then invert onto a platter. If some of the fruit sticks to the pan, don't worry. Just place it back on top of the cake.
Serve with ice cream or creme fraiche.