Peach and Cherry Summer Cake
6 tablespoons unsalted butter, softened, plus extra for pie plate
1 1/2 cups all-purpose flour (or 1 cup flour, 1/2 cup almond meal)
2 teaspoons baking powder
1/8 teaspoon kosher salt
3/4 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1/2 pound cherries, pitted
1/2 pound peaches, peeled and sliced
Preheat oven to 350°F. Butter a 10-inch, deep-dish pie plate or 9-inch cake pan with 2-inch sides.
Whisk flour, baking powder, and salt together in a small bowl. In a larger bowl, beat butter and 1 scant cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. It will look curdled. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange fruit on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 55 minutes. Let cool in pan on a rack. Cut into wedges.