This easy pantry cake comes together quickly and can be topped with whatever fruit you have on hand.
Ingredients
8 tablespoons (1 stick) unsalted butter
Cooking spray or butter, for coating the pan
2 medium peaches, or 12 ounces of any fresh or frozen fruit (do not thaw)
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup packed light or dark brown sugar
2 large eggs, divided
1/2 teaspoon vanilla extract
1 tablespoon turbinado sugar
Instructions
Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened.
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 9-inch round cake with cooking spray or butter and line the bottom with a parchment paper round. Lightly coat the parchment with cooking spray or butter.
If using fresh peaches, halve, pit, and cut 2 medium into 1/2-inch slices. If using other fresh fruit, slice or cut 12 ounces into bite-sized pieces as needed.
Place 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine.
Add 1 cup packed brown sugar to the bowl of butter. Beat with the paddle attachment on medium-high speed until very light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl with a flexible spatula.
Add 1 large egg and beat on medium speed until combined, about 10 seconds. Add the remaining 1 large egg and 1/4 teaspoon vanilla extract and beat until combined, about 10 seconds. Scrape down the sides of the bowl again.
Turn the mixer on to low speed. Gradually add the flour mixture and beat until just combined (do not overmix), about 30 seconds.
Transfer the batter to the cake pan, spread it into an even layer, and smooth the top. Arrange the peaches or fruit evenly on the batter. (I arrange peach slices in concentric circles, but there’s no wrong way to do this.) Sprinkle evenly with 1 tablespoon turbinado sugar.
Bake until the cake is browned around the edges and a tester inserted into the center comes out mostly clean (a few moist crumbs around the fruit is fine), 40 to 45 minutes. Check after 30 minutes and if the cake is browning too quickly, tent it loosely with a sheet of aluminum foil.
Place the pan on a wire rack and let cool for 5 minutes. Run a thin knife or small offset spatula around the edge of the cake to loosen it. Carefully invert it onto a large plate or platter, then flip it right side up onto the rack. Let cool before serving.
