Summer Fruit Cake ~YOUR WAY #baketogether

Summer Fruit Cake ~Your Way
Makes 10 servings.

1 1/3 cups (6 ounces) all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons (3 ounces) unsalted butter, softened
1 cup (8 ounces) granulated sugar
2 large eggs
1 1/2 teaspoons finely grated orange zest
1 teaspoon pure vanilla extract
2/3 cup (5 1/2 ounces) sour cream

For the topping:
1/2 pint (6 ounces) raspberries or blackberries
1 tablespoon granulated sugar
1 tablespoon all purpose flour

Position an oven rack on the middle rung. Heat the oven to 350°F degrees. Lightly grease the bottom and sides of a 9×2-inch round cake pan. Lightly flour the sides and line the bottom with a parchment or nonstick baking circle.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. In a large bowl, beat the butter, and sugar with an electric mixer fitted with the paddle attachment on medium-high until well blended, about 3 minutes.  Add the eggs, one at a time, beating on medium speed until just blended. Add the orange zest and vanilla along with the second egg. Using a wide rubber spatula, fold the dry ingredients and the sour cream alternately into the butter mixture, beginning and ending with the dry ingredients. Scrape the batter into the prepared pan and spread evenly.  Bake for 15 minutes.

After you put the cake in the oven, make the topping. Combine the raspberries, sugar, and flour in a small bowl. Using a table fork, mix the ingredients together to evenly coat the fruit and lightly crush the fruit. After the cake has baked for 15 minutes, working quickly, slide the oven rack out and scatter the fruit evenly over the top of the cake. Continue baking until a toothpick or cake tester inserted in the center of the cake comes out clean, about another 23 to 25 minutes.

Transfer the cake to a rack to cool 15 minutes. Run a knife around the inside edge of the pan to loosen the cake.  Using a dry dishtowel to protect your hands, place a wire cooling rack on top of the cake pan and, holding onto both rack and plate, and invert the cake. Lift the pan up from the cake. Peel away the parchment. Place another wire rack or flat serving plate on the bottom of the cake and flip the cake one more time so that the fruit is on top. Serve warm or at room temperature.
Storage: Cover the baked and cooled cake in plastic wrap and stow at room temperature for up to 5 days.