- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar plus 1 tablespoon, divided
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups husk/ground cherries or Cape gooseberries, husked and washed
- OR 3 cups of your favorite in-season fruit, halved or quartered depending on size
- 2 teaspoons fresh lemon juice
- 1 teaspoon cinnamon
- Preheat the oven to 350°F and butter the inside of a 9-inch springform pan. Cream together the butter and 1 cup sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine. Add in the eggs, one at a time, making sure each is fully incorporated. Sift in the flour, baking powder and salt, then mix until just combined.
- Spread the batter into the pan and smooth the top. Combine the husk cherries,1 tablespoon sugar, lemon juice and cinnamon in a small bowl, then pour over top. Use the back of a spoon or your fingers to gently press the fruit into the batter.
- Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean (of batter, that is, fruit pulp is cool. ) Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm. The cake is also excellent served cold after chilling in the fridge overnight.